Pickled Carrots and Radish (Đồ Chua)
Ingredients
- 250 gCarrot (peeled and julienned)
- 250 gKorean radish (peeled and julienned)
- 100 gWhite sugar
- 200 mlRice vinegar
- 200 mlMineral water
- 1 tspGray sea salt
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight jar in the refrigerator for up to 3 weeks. The vegetables will remain crunchy.
