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Do Chua - Quick Pickled Daikon

Continuing with the banh mi fixation - this is the stuff that is on the sandwich that gives it that sweet, sour, salty, crunchy awesomeness.  It is made from daikon, which is a large mild type of radish is very rich in vitamin C (excellent during cold season) and very low in calories.  And it is shockingly easy to make.  This is how I made mine:

1 medium sized daikon (you can use part of a large one but they seem to have a lot less flavor)

1 carrot

1/2c rice wine vinegar

1/2c lukewarm water

2 tbsp raw sugar

2 tsp sea salt, divided

reusable container that can hold 2 cups, anything will work but I used a mason jar

Chop daikon and carrot into matchsticks, they must be small and uniform to pickle quickly.  You should have about 1 1/2 - 2 cups.  Pour one teaspoon of salt over the daikon and carrot, work the salt into them well and then let sit for 10 minutes or until they are noticeably smaller and flexible, this happens fast.  Rinse well, place them into the container you’re going to keep them in.  In a bowl combine your vinegar, water, sugar and salt, mix until well combined then pour over your vegetables.  Put the lid on your container, shake it a bit then sit it in the fridge for an hour.  They’re ready to eat.  For some reason it reminds me a little of coleslaw, but they’re super light, tasty and make a great side dish(or topping on sandwiches, of course).  I’m still surprised at how simple and easy this is considering how amazing the flavor is!  They will keep in the fridge for at least a month … if they last that long :)