We finally had a couple of days off for much needed unwinding.
Cross-country skiing, flying down the slope skiing, hot tub, yoga… we are fully recharged!
Vietnamese pickled daikon and carrots
(Adapted from Vanh Khuyen)
2 large daikon radishes (peeled, about 1.5 kg net weight)
2 large carrots (peeled)
110 g kosher salt
220 g brown sugar
5 garlic cloves (minced)
2 Thai chilies (minced)
2/3 cup fish sauce
2/3 cup brown sugar
1/3 cup rice vinegar
- Cut peeled daikon into matchsticks, about the size of your pinky finger.
- Slice peeled carrot, about 1/8″ thick.
- In a large bowl, combine daikon matchsticks + carrot slices + 110 g kosher salt.
- Set aside for 1 hour.
- Discard salt water.
- Fill the bowl with cold water to submerge daikon matchsticks + carrot slices for 5 minutes.
- Rinse daikon matchsticks + carrots slices several times to remove all the salt.
- Let the vegetables drain.
- Note: Or use a salad spinner to remove excess water from the vegetables.
- Put the vegetables back into the same large bowl.
- Sprinkle 220 g brown sugar on top.
- Use a plastic wrap to cover the vegetables.
- Place a large heavy bowl on top.
- Note: you can fill the bowl with water to increase its weight.
- Set aside for 8-12 hours.
- Use a pair of chopsticks or tongs to pick the vegetables and put them in a large clean jar.
- Add minced garlic + minced chilis in the jar.
- In a saucepan, pour 1 1/4 cup sugar marinate from step 13.
- Add to the saucepan 2/3 cup fish sauce + 2/3 cup brown sugar + 1/3 cup rice vinegar.
- Note: you can add or reduce vinegar to taste.
- Boil the marinate liquid under medium-high heat.
- Skim and discard any foaming on top.
- After boiling, continue to let it simmer for another 2 minutes.
- Let the liquid cool down completely.
- Fill the vegetable jar with cool liquid marinate.
- Cover and set aside. The pickles will be ready in 2-3 days.
- Optional: To store the pickles for up to a year, you will need an extra step. In step 23, after the pickles stay in the marinate liquid for about 12 hours, use a mesh sieve to drain the liquid back to the saucepan. Boil the liquid and let it cool completely. Pour the liquid back to the vegetable jar. Cover and set aside.