The KaiKai Book

Vietnamese pickled daikon and carrots can be used as a great side dish. It is also an awesome addition to your banh mi thit. INGREDIENTS: 2 medium sizes carrot, 1/2 large daikon, 3 cups warm water, 4 tablespoons sugar, 5 tablespoons rice vinegar or distilled vinegar, and 4 thai chili peppers. COOKING METHOD: Cut the carrots and daikon into matchsticks. Add 1 tablespoons of sugar. Mix the carrots and daikon for 2 minutes. Add 1/2 tablespoon of salt and mix everything for another minute. Allow the vegetables to sit for 5 minutes or until you can easily bend the matchsticks without them snapping apart. Wash the daikon and carrots in water for 3 minutes. Shake off excess water and press the vegetables down to get rid of more excess water. Put the vegetables into a container. Add 3 cups of warm water, 4 tablespoons of sugar, and 5 tablespoons of rice vinegar or distilled vinegar in a big bowl. Mix all the ingredients together until the sugar has dissolved. Add 4 sliced thai chili peppers to the mixture if you like your pickled daikon and carrots to have a little kick. Pour the liquid over the daikon and carrots. Put the container in the fridge for 2-3 days. SOURCE: Tasty Like Whoa