vietnamese pickled daikon and carrot (do chua) with beets recipe
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Recipe type: vegetable
 
Ingredients
  • ½ pound daikon radish, peeled
  • ½ pound carrots, peeled (mine were small, but the larger circumferenced ones are better)
  • 1 teaspoon kosher salt
  • 1 cup unseasoned rice vinegar
  • 2 tablespoons + 2 teaspoons sugar
  • 1 cup water
  • a few small chunks of roasted red beets, peeled and cooled (Want to know how to roast beets? Check out my post on beet dip with goat cheese.)
  • SPECIAL EQUIPMENT: one 4 cup (1 quart or 946 ml) jar. Ziploc bags are okay, but don't reuse/recycle for this recipe. You may end up with a bag with minute holes and a large pink puddle in your fridge.
Instructions
  1. Wash daikon and carrots. I sliced with the 3.0 setting on my mandolin, though matchsticks are great too. Set aside.
  2. In a large bowl, mix vinegar, salt, sugar, and water until the sugar dissolves. Add the carrots and daikon to the mixture and marinate for at least 1 hour before serving.
  3. If you want some shocking pink vegetables, add a few chunks of roasted beets to the mix and allow to marinate for days (for best color). Recommendations for marinating for best flavor is about 5 days. I did 4 days and the taste and shocking color were just as I wanted.
  4. serving vegetable for gestational diabetes = about ¾ cup (I'm accounting for some added sugar) = about 5g total carbohydrates.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/vietnamese-pickled-daikon-carrots-beet/