Relish, the Vietnamese way with Do Chua

Ingredients

1 large or 2 small carrots, peeled and cut into matchsticks

1 large daikon radish, peeled and cut into matchsticks.

1 teaspoon salt

1 teaspoon sugar

Directions

• Place the carrot and daikon in a colander and sprinkle with salt and sugar.

• Knead the vegetables to expel water, about five minutes. Stop kneading when tips of daikon bend together without breaking.

• Rinse to remove residual sugar and salt, then press in towels to expel extra water.

• Place vegetables in a quart Mason jar or two 16-ounce Mason jars with brine, recipe below.

For the brine

2 tablespoons granulated sugar

¾ cup distilled white vinegar

2 teaspoons sea salt

¼ cup warm water

Ingredients

• Combine sugar, vinegar and water in a Mason jar. Place the lid tight on the jar, and shake vigorously to dissolve sugar. Add vegetables.

• The brine should cover the vegetables. Let the vegetables marinate at least an hour before eating. They will keep in the refrigerator for up to a month, but it'll never last that long.

Source: Dave Cathey, Food Editor