Classic Vietnamese Củ Cải Ngâm Chua Ngọt (Pickled Daikon and Carrot)
Món truyền thống · Vietnamese
A quintessential Vietnamese condiment, this dish features crisp julienned daikon radish and carrots pickled in a sweet, sour, and slightly salty brine. It's a staple served with pho, banh mi, and various grilled dishes, adding a refreshing crunch and tangy counterpoint.
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Nguyên liệu
- Daikon radish500g
- Carrots200g
- Rice vinegar250ml
- Granulated sugar150g
- Water250ml
- Salt1 tbsp
- Black peppercorns1 tsp
Các bước
- 1
Peel and julienne the daikon radish and carrots into matchstick-sized pieces.
- 2
In a bowl, toss the julienned vegetables with salt and let them sit for 30 minutes to draw out moisture. Squeeze out excess water thoroughly.
- 3
In a saucepan, combine rice vinegar, sugar, and water. Heat gently, stirring until the sugar and salt are dissolved. Do not boil.
- 4
Add the black peppercorns to the brine. Let the brine cool completely.
- 5
Pack the squeezed vegetables tightly into a clean jar.
- 6
Pour the cooled brine over the vegetables, ensuring they are fully submerged. Add peppercorns.
- 7
Seal the jar and refrigerate for at least 24 hours before serving. It will keep for several weeks.
