These little pickled darlings are sweet, sour and spicy with a kick of red chili flakes.I have adapted the recipe to use maple syrup vs white table sugar. There is a deep rich flavor that goes along with the vinegar perfectly with a kiss of sweet. Crisp crunchy carrots and daikon radish with these bold bright flavors will bring a punch to your palette!
My first introduction to this pickled power house (Do Chua) was a Bahn Mi (Bahn = Bread and Mi = wheat) sandwich combined with pork, cucumber, cilantro and this incredible mix. There are tons of variations of this sandwich but they will almost always have the veggies, it is just a matter of swapping out the meats, fish or tofu as the protein. I have been playing with this flavor profile and it so universal. Wraps, salads, marinades…stay tuned for more on that!!
Recipe
1 lb carrots
1 lb daikon radish
½ c maple syrup
½ c seasoned rice wine vinegar
1 t pink salt
1 t red chili flakes
2 c warm water
Prepare
- Peel the carrots and radish and rinse off. Use a spiral gadget or mandolin to get thin matchstick size pieces, mix the two up together and set aside.
- Make the pickling mixture add the syrup, vinegar’s, salt and chili flake in a medium bowl then add the warm water. Stir until the salt is dissolved.
- Grab 3 to 4 pint size jars with airtight lids and add in the veggies to the very top on each jar, then ladle or use a pour spout container to add the pickling mix
- Seal the lids on and refrigerate at least 4 hours or overnight and enjoy! This will last for weeks in the fridge and keeps getting better (a little hotter too) with time
Tips
- As you can see my spiral thingy did not give me uniform pieces, I made due as I did want to waste it. I am in the market for a better one that’s for sure!! It all tastes wonderful so don’t worry if your pieces are not all perfect.
Time 20 minutes
Makes about 6 cups