Pickled Carrots and Radish (Đồ Chua)

Crunchy vegetable sticks providing sharp acidity and immediate freshness. The balanced brine transforms raw vegetables into a vibrant condiment, essential for cutting through the richness of grilled meats.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 139
• Protein: 1 g
• Carbs: 33 g
• Fat: 0 g

Ingredients

• 250 g Carrot ( peeled and julienned )
• 250 g Korean radish ( peeled and julienned )
• 100 g White sugar
• 200 ml Rice vinegar
• 200 ml Mineral water
• 1 tsp Gray sea salt

Instructions

1. Cutting the vegetables

   Peel the carrots and the Korean radish. Cut them into regular sticks about 4 cm long and 3 mm thick. Uniform cutting ensures even penetration of the marinade.

2. Salt degorging

   Place the vegetables in a bowl. Add a pinch of salt and a spoonful of sugar. Massage the vegetables firmly for 3 minutes until they become flexible and release their excess water.

3. Brining

   Rinse the vegetables thoroughly with fresh water to remove excess salt, then squeeze them between your hands. In a jar, mix the rice vinegar, mineral water, and remaining sugar. Fully submerge the vegetables in this liquid.

Chef's tips

• If you can bend a carrot stick without it snapping, the degorging process is successful.
• Let it rest for at least 1 hour in the fridge before eating so the flavors can balance out.

Storage

Store in an airtight jar in the refrigerator for up to 3 weeks. The vegetables will remain crunchy.