Under The Squash Vines

Đồ Chua: Vietnamese Pickled Carrots and Daikon  (24+ hrs pickling time)

Ingredients: 

1 Daikon Radish, shredded

3 Medium Carrots, shredded

1 tablespoon Sea Salt

Sugar to taste

1 part rice vinegar to 2 parts boiling water 

Instructions: 

1. In a bowl, combine salt, daikon, and carrots. Mix well. Set aside 30 minutes. Drain out liquids. 

2. Add the water, vinegar, and sugar to the mixture. Mix well.

3. Add mixture to sanitized air tight jar. Submerge with the brine (water and vinegar mixture). Add sugar to taste. Store in the fridge for at least 24 hours before eating. Keep up to 4 weeks.