Part of nearly every Vietnamese dish, at least the ones that aren't soup, are long strips of white and orange, with a tang, and you might have wondered what it was (I know my best friend enjoys those whenever we eat Vietnamese food), and perhaps how to make it. It turns out that it is quite simple to make and enjoy. I would say you could even make it more colourful, by using yellow or purple carrots. We've used it now for several dishes, it shouldn't last that long in your refrigerator.Everday Daikon and Carrot Pickle
From Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
Makes about 3 cups
1 large carrot, peeled and cut into thick matchsticks
1 pound daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1-1/4 cups distilled white vinegar
1 cup lukewarm water
Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return the vegetables to the bowl if you plan to eat them soon, or transfer them to a 1-quart jar for longer storage.
To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.