Do Chua (Daikon and Carrot Pickle)

This Vietnamese quick pickle is required for the classic bahn mi sandwich. Adapted from a recipe at Viet World Kitchen. Use daikons between 1 and 2 inches in diameter (smaller ones may be tasteless; larger ones may be bitter). The proportions of carrot and daikon may be changed to your taste.

• Ready In: 30 mins
• Yields: 1 qt

Ingredients

• 3⁄4 lb carrot
• 1⁄2 lb daikon radish
• 2  teaspoons kosher salt
• 2  teaspoons granulated sugar
• 1 1⁄4 cups white vinegar
• 1  cup water
• 1⁄2 cup granulated sugar

Directions

1. Fill a canning jar with boiling water. Cover and set aside.
2. Cut carrots and daikon into julienne. Place into a colander and sprinkle with salt and 2 tsp sugar. Knead and massage the vegetables for 3-4 minutes, until they expel liquid. When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed. Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid.
3. In a small pan, bring vinegar, water and 1/2 c sugar to a simmer. Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables. Cover tightly. When it cools to room temperature, refrigerate. It will keep for up to a month.