Food recipes
Do Chua (Daikon and Carrot Pickle)
Do Chua (Daikon and Carrot Pickle) Ingredients: carrots, raw radishes, raw salt, table sugars, granulated vinegar, distilled water, bottled, generic sugars, granulated Directions: Fill a canning jar with boiling water...
Do Chua (Daikon and Carrot Pickle)
Ingredients:
carrots, raw
radishes, raw
salt, table
sugars, granulated
vinegar, distilled
water, bottled, generic
sugars, granulated
Directions:
Fill a canning jar with boiling water.
Cover and set aside.
Cut carrots and daikon into julienne.
Place into a colander and sprinkle with salt and 2 tsp sugar.
Knead and massage the vegetables for 3-4 minutes, until they expel liquid.
When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed.
Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid.
In a small pan, bring vinegar, water and 1/2 c sugar to a simmer.
Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables.
Cover tightly.
When it cools to room temperature, refrigerate.
It will keep for up to a month.
Ingredients:
carrots, raw
radishes, raw
salt, table
sugars, granulated
vinegar, distilled
water, bottled, generic
sugars, granulated
Directions:
Fill a canning jar with boiling water.
Cover and set aside.
Cut carrots and daikon into julienne.
Place into a colander and sprinkle with salt and 2 tsp sugar.
Knead and massage the vegetables for 3-4 minutes, until they expel liquid.
When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed.
Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid.
In a small pan, bring vinegar, water and 1/2 c sugar to a simmer.
Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables.
Cover tightly.
When it cools to room temperature, refrigerate.
It will keep for up to a month.