The recipe is super-simple and should be adjusted depending on the size of your carrots and daikon. The key is to julienne the vegetables as grating them just makes them a bit too mushy. Since they're pickled, they'll keep for months and months in the fridge. So don't worry if you don't eat it all at once.
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)
For a 12 oz jar, you'll need:
1 medium-sized carrot, julienned
1 small daikon, julienned
1 tblsp sugar
1/2 tsp salt
1/4 to 1/2 cup white vinegar
Those measurements are just guidelines. What I usually do is after julienning the vegetables, I spread them out in a shallow bowl. Then I sprinkle just enough sugar for a light coating. Add a smidgen of salt. Then pour enough vinegar to submerge about half the vegetables.
If I'm eating this right away, I like to use rice vinegar for the lighter taste. If you intend to store these as pickles, then ordinary white vinegar is fine.
After about 15 minutes or so, stir the vegetables so the vinegar is mixed. The carrots and daikon should be lightly pickled after about half an hour. Store extra pickles in a glass jar in the fridge and you've got do chua handy for whenever you want to add pickles to any kind of sandwich.
My Vietnamese sandwich recipes:
Banh Mi Thit Heo Nuong (Vietnamese Grilled Pork Sandwich)
Banh Mi Xa Xiu (Vietnamese Barbecued Pork Sandwich)
Banh Mi Xiu Mai (Vietnamese Meatball Sandwich)