Đồ Chua

Ingredients

• •12 oz daikon radish, julienned into 1/8-inch matchsticks
• •8 oz carrot, julienned into 1/8-inch matchsticks
• •1 tsp kosher salt
• •1/2 cup granulated sugar
• •1/2 cup white vinegar
• •1 cup warm water

Directions

1. 1Toss the daikon and carrot with salt and 1 tablespoon of the sugar; massage 2 minutes, then rest 10 minutes.
2. 2Rinse the vegetables briefly under cold water, squeeze them firmly by hand, and pack them into a clean 1-quart jar.
3. 3Stir the remaining sugar into white vinegar and warm water until fully dissolved.
4. 4Pour the brine over the daikon and carrot, pressing the vegetables below the liquid.
5. 5Refrigerate the daikon and carrot in their vinegar brine at least 30 minutes before serving; the flavour becomes fuller after several hours.

💡 Kept submerged and refrigerated, đồ chua stays good for about 2 weeks; its aroma becomes stronger as the daikon sits.

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