Vietnamese pickled vegetables (do chua)

Ingredients

• 1 (about 340 g) small daikon (see Note), ½ thinly sliced into rounds, ½ cut into julienne
• 2 large carrots, 1 thinly sliced into rounds, 1 cut into julienne
• 540 g bamboo shoot wedges (see Note), halved, large wedges quartered
• 1 kg jar pickled lotus rootlets (see Note)
• 500 ml (2 cups) white vinegar
• 75 g (⅓ cup) white sugar
• 1 bunch (about 500 g) Chinese mustard greens (see Note)
• steamed rice, to serve

Start this recipe 5 days ahead to pickle. The carrots and daikon were cut using a flower-shaped cutter, from Japanese food shops and selected homeware shops. Leftover pickled vegetables can be served as an accompaniment to other meals. Refrigerate for up to 3 weeks.

Drying time 1 hour

Makes 13 cups

Instructions

Place daikon, carrots, bamboo shoots, lotus rootlets and 5 cups water in a large bowl. Add vinegar, sugar and 1½ tbsp salt. Set aside.

Meanwhile, spread mustard greens on an oven tray and leave in a sunny place for 1 hour or until dry. Alternatively, place in an oven preheated to 100°C for 1 hour or until dry.

Chop mustard greens and add to vegetables. Cover and leave in a cool place for 5 days to pickle, stirring daily. Serve with steamed rice.

Note

• Daikon (a large white radish) and Chinese mustard greens are available from Asian food shops and selected greengrocers.

• Bamboo shoot wedges are sold in cans or vacuum-packed.

• Pickled lotus rootlets are available from Asian food shops.

Photography by Olga Bennett.