Vietnamese Pickled Carrot & Daikon (?? Chua)
"These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready...."
INGREDIENTS
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1 medium carrot (julienned)
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1 medium white radish (julienned)
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1 tablespoon sugar
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1/2 teaspoon salt
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1/4 - 1/2 cup rice vinegar (or white vinegar)
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1 medium carrot (julienned)
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1 medium white radish (julienned)
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1 empty jar with lid
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2 tablespoons sea salt
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1 tablespoon white vinegar
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1 teaspoon fresh peppercorns
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