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Pickled Vegetables (Rau Cai Chua) Recipe

by Global Cookbook

Ingredients

1 lb carrots peeled, and cut     into 2" long matchsticks 3 Tbsp. coarse sea salt 1 lb daikon peeled, and cut     into 2" long by 1/2" wide thin planks

6 Tbsp. sugar 1 c. white rice vinegar 1 1/2 lb cucumber peeled, halved     lengthwise     and sliced diagonally 1/8" thick

Directions

1. Put the carrots in a sieve set over a bowl. Toss carrots with 1 Tbsp. of the salt and let stand to get rid of excess water, about 45 min. Gently press carrots against the sieve to remove any remaining moisture. Rinse and drain. Place the carrots in a clean kitchen towel, then twist the towel to squeeze out any excess water.
2. Repeat the process using the daikon.
3. Whisk together the sugar and vinegar till sugar is completely dissolved. Divide this pickling mix among 3 qt-size plastic bags, and set 1 bag aside to use in Step 4. Add in the carrots and daikon separately to the other 2 bags, seal and toss to coat proportionately. Lay bags flat on a plate and chill at least 24 hrs, turning the bags over every hour if possible.
4. After about 20 hrs, repeat step 1 using the cucumbers. After draining, place the cucumbers in the third plastic bag of pickling mix, seal, and toss to coat. Lay the bag flat on a plate and chill for 4 to 6 hrs, turning bag every hour if possible. The cucumber needs only 4 to 6 hrs to absorb the flavor of the vinegar marinade.
5. Drain the carrots, daikon and cucumbers well at room temperature for 30 to 45 min before serving.

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