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Do chua

Vietnamese Pickled Vegetables (Đồ Chua) in 5 Minutes!

An easy and quick recipe for Vietnamese pickled vegetables
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4.96/5 (23)
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Course: Condiment
Cuisine: Vietnamese
Servings: 1 pots
Calories: 302kcal
Author: Marc Winer

Ingredients

  • 1 large carrot, peeled and cut into strips
  • 1 medium daikon radish, peeled and cut into strips
  • 50 g sugar
  • 1 tablespoon salt
  • 240 ml water
  • 120 ml rice vinegar
US Customary - Metric

Procédé

  • In a bowl, use your hands to massage the salt, sugar and vegetables until completely dissolved
  • Add the water and rice vinegar
  • Transfer everything to a jar. It can be eaten immediately but it is better after a night in the fridge... or even a week

Notes

Use a mandoline to make the first slices of carrot and daikon, then a knife to cut the slices into strips

Nutrition

Serving: 10g | Calories: 302kcal | Féculents: 70g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 7105mg | Potassium: 967mg | Fiber: 7g | Sugar: 61g | Vitamin A: 10191IU | Vitamin C: 78mg | Calcium: 131mg | Iron: 2mg
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