Here you go. I think I'll open a jar of this to go on rice for lunch....Daikon, it's not just for sandwiches anymore.
Do Chua (Vietnamese Daikon & Carrot Pickles) • 1 1/2 c. white vinegar (5% acidity, for safety in canning) • ¼ c rice vinegar (Unsweetened, Unflavored) • 1 1/4 c. water • 1-2 tsp. freshly grated ginger • 1/2 c. + 2 tsp. sugar • 1 tsp. salt • 1 lb. carrots, julienned (many mandolines have a julienne setting) • 1 lb. daikon radish, peeled & julienned to the same size as the carrots • ¼ tsp. whole coriander seed PER JAR (use 1/8th tsp if using ground coriander seed) – a little less for 4 oz jars.
Prepare canning jars, lids, etc as normal: this makes roughly 2-3 pints (16oz) depending on how you cut the daikon and carrots, but I usually make it in half pint (8 oz) and small jelly (4 oz) jars; processing time is the same for all three sizes. Think about the size of your jars as you prep your veggies: don’t want 3” long julienne sticks with a 2” tall jar! Place the cut vegetables into a large bowl and sprinkle with salt and 2 tsp. sugar; use your hands to knead the salt and sugar into the vegetables for 2-3 mins. to remove some of the excess water. Really get into it – don’t be timid with the kneading! Drain them in a colander and rinse well under cold running water; set aside to drain more, you want them as dry as possible.
In a non-reactive saucepan, combine the vinegar, water, sugar and ginger; bring to a boil and cook just until sugar is thoroughly dissolved. Keep this hot. Working quickly, one jar at a time, measure coriander into the bottom of a hot jar and then pack it full with vegetables, pressing down gently but firmly until the jar is filled. Ladle boiling hot brine over the vegetables, leaving 1/4″ of headspace. Use a non-metallic spatula to release air bubbles and check the headspace again, adjust as needed. Wipe the rim and put on the lid, following good canning procedures. Repeat until your jars are filled. Process in a water bath for 10 mins.; remove from the water bath and set aside, untouched, for 24 hours.
Do chua should sit for at least a week before eating; it gets better and better with age, like wine. If you don’t know how to can, you can put everything into a big non-reactive container in the fridge (a glass or plastic container is best) and let it sit for a week, then eat. If you use this method, the Do Chua should be used within a month or so.
Re: Bahn Mi topping!
Do Chua (Vietnamese Daikon & Carrot Pickles)
• 1 1/2 c. white vinegar (5% acidity, for safety in canning)
• ¼ c rice vinegar (Unsweetened, Unflavored)
• 1 1/4 c. water
• 1-2 tsp. freshly grated ginger
• 1/2 c. + 2 tsp. sugar
• 1 tsp. salt
• 1 lb. carrots, julienned (many mandolines have a julienne setting)
• 1 lb. daikon radish, peeled & julienned to the same size as the carrots
• ¼ tsp. whole coriander seed PER JAR (use 1/8th tsp if using ground coriander seed) – a little less for 4 oz jars.
Prepare canning jars, lids, etc as normal: this makes roughly 2-3 pints (16oz) depending on how you cut the daikon and carrots, but I usually make it in half pint (8 oz) and small jelly (4 oz) jars; processing time is the same for all three sizes. Think about the size of your jars as you prep your veggies: don’t want 3” long julienne sticks with a 2” tall jar! Place the cut vegetables into a large bowl and sprinkle with salt and 2 tsp. sugar; use your hands to knead the salt and sugar into the vegetables for 2-3 mins. to remove some of the excess water. Really get into it – don’t be timid with the kneading! Drain them in a colander and rinse well under cold running water; set aside to drain more, you want them as dry as possible.
In a non-reactive saucepan, combine the vinegar, water, sugar and ginger; bring to a boil and cook just until sugar is thoroughly dissolved. Keep this hot. Working quickly, one jar at a time, measure coriander into the bottom of a hot jar and then pack it full with vegetables, pressing down gently but firmly until the jar is filled. Ladle boiling hot brine over the vegetables, leaving 1/4″ of headspace. Use a non-metallic spatula to release air bubbles and check the headspace again, adjust as needed. Wipe the rim and put on the lid, following good canning procedures. Repeat until your jars are filled. Process in a water bath for 10 mins.; remove from the water bath and set aside, untouched, for 24 hours.
Do chua should sit for at least a week before eating; it gets better and better with age, like wine.
If you don’t know how to can, you can put everything into a big non-reactive container in the fridge (a glass or plastic container is best) and let it sit for a week, then eat. If you use this method, the Do Chua should be used within a month or so.