Do Chua! Vietnamese Pickled Daikon Radish & Carrots
Time: 20 mins | Serving: 3 small jars
1 /2 lb Daikon Radish
1 /2 lb Carrot
1 TBS Salt
1/2 cup -3/4 cup Distilled Vinegar or Rice Vinegar
5 TBS Maple Syrup (desired sugar/sweetener)
1 Cup water
3 Glass Jars with Lids
Wash and peel your veggies. Most people suggest using a mandolin slicer, but I used a potato peeler back and forth and it worked just fine (the smaller the cut the better it will pickle).
Add veggies to your jars. I like to fill the very top with them.
Boil your water and then add your sweetener, mix to dissolve and then add your vinegar. Turn off shortly after, here we are activating the vinegar solution by heating up the elements. #activateyourfood
Add the liquid solution to the jars and fully submerge the Daikon and Carrots. Add extra hot water to fill to the top if needed.
Screw the lids on and leave at room temperature to your pickling taste. I like to leave them for a full 2-3 days.
Refrigerate when they are done pickling for up to 3 weeks or when veggies are soggy.
First, if you haven't noticed Daikon is stinky! Don't be afraid, that is normal and taste better than they smell. Plus, think about all of the benefits you are receiving from them. Daikon are loaded with Vitamin C (22mg - richer than an orange, ey!) and help digestion while improving kidney health by supporting the kidneys in detoxifying waste. You can add this "digestive enzyme" side to your salad, wraps or any meal really. As always, this recipe is just a guide so feel free to play with vinegar to sweet ratios or how many daikons to carrots are in the recipe. Happy belly healing!