Quick. Easy. Low carb. Keto-friendly Vietnamese pickled daikon radish and carrots. In Vietnamese, it's called Đồ Chua. You may add in or use all sorts of other vegetables like cauliflower, shallots, garlic, and cucumber too.
If you are like me and on a low carb type of diet, you can eat this with cauliflower rice with Vietnamese grilled pork chops. Making it low carb com thit nuong. Or, use shirataki noodles to make Low carb bun thit nuong. Check out my Low carb bun thit nuong video. https://youtu.be/4EgBobtKOCU
3 lbs Daikon Raddish https://amzn.to/2L2PoPt
2 lbs Carrots https://amzn.to/2KM4LLZ
1/4 cup sea salt https://amzn.to/2Db2KEJ
1 cup apple cider vinegar https://amzn.to/2rg6sKL
1 cup monk fruit sweetener https://amzn.to/2Oev3Zu
2 cups warm water https://amzn.to/2QL8nle
Using a Mandoline, grate our radish and carrots into very thin 2-inch length size pieces.
Mix about a quarter cup of sea salt into our radishes and carrots. Let sit for about 10 to 15 minutes. This will draw out most of the liquid that is in our vegetables making them more bendable. Which, is the way we want them.
After about 10 to 15 minutes, wash out radish and carrots to clean off most of the salt and put it into a sizable jar or container.
To make our brine we will add in apple cider vinegar, monk fruit sweetener, and warm water into a mixing bowl. Mix well to dissolve the monk fruit sweetener. You can also add more salt in this step if you want it saltier.
Poor our brine solution into our container with our vegetables. Let sit for at least 1 day. Preferably, over 3 days. Serve and enjoy.
YouTube "Khanh Eats"