Saturday, July 2, 2011

Do Chua – Pickled Carrot and Radish


2 Medium carrot (peeled and julienne)
1 Small or medium daikon (peeled and julienne)
1 ½ Cup white distilled vinegar
1 Cup warm water
Sugar and salt to taste


1 - In a clean pickling jar or plastic container combine, warm water, vinegar, season with salt and sugar. Stir until salt and sugar dissolve.
2 - In a bowl combine carrot and daikon, toss vegetable to mix. Then add vegetable to a jar or a container with the vinegar mixture. Cover lid tightly and store in refrigerator for pickling.
3 - Allow vegetable to pickle for at least 2-3 hours before serving.

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