Do Chua Pickle: Fermenting Gets Serious
From sauerkraut to kimchi - as well as some sneaky Friday night kombucha cocktails - we’ve covered a lot of ground recently for those keen to try out new homemade recipes. For our most fervent fermenting followers looking for a new challenge, though, why not try this more advanced recipe from fermentation artist, Rosemary Liss, and really flex those fermenting muscles.
When Rosemary Liss was forced to close her restaurant down at the start of the lockdown, she found they had an excess of two ingredients: carrots and daikon (a white radish). Not wanting them to go to waste, she decided to make her own version of a Vietnamese pickle called Do Chua. We asked her to pull together this recipe for us…
Ingredients:
Carrots (a nice bunch)
Daikon (one large or two small)
Yuzu Kosho - a Japanese condiment of yuzu citrus and chili
Salt (grey sea salt preferred)
Filtered water
Method:
Peel daikon and carrots. Cut and slice to create thick ribbons. I like to use a mandolin for this as it makes nice even slices, but watch your fingers!
Cut ribbons into matchsticks. I made mine a bit longer, which was an aesthetic choice. Feel free to cut these pieces shorter or longer whichever you prefer. I like to follow the grain of the vegetable while slicing as well it feels good to work with the organic shapes of each form. This activity can take a long time if you are looking for very exact and even strands. I found this experience to be quite meditative.
Once both the carrots and daikon have been processed combine and weigh. 2% of your total weight should equal the amount of salt used.
To make the brine add salt to a large mason jar and fill 1⁄4 of the way with boiling water -this will help dissolve the salt. Use a wooden spoon to stir the brine and once the salt is completely dissolved top with room temp filtered water. We want the microbes to grow big and strong so filtered water is key. Remember that the veggies will take up volume in the jar so don’t fill completely. You can always top with water at the end.
A note on the brine. You ultimately want your brine to taste like you swallowed a mouthful of seawater. Salt is a vital cog in the fermentation wheel.
For flavor add 1⁄2 tsp of yuzu to start. Stir into brine until completely incorporated. Taste! It's all about tasting. Yes the flavors will evolve and become more nuanced over time, but it's important that the level of the heat of the yuzu is where you would like it. I started with 1⁄2 tsp, but ended up doing a whole teaspoon.
Once you are happy with your brine and it has cooled you can add the veggies. Make sure your jar is full and your veggies are completely submerged in the brine. Cover the jar loosely with its lid and place on a dish in case any activity causes spill over. You should start to see bubbles forming and dancing along the edges of the veggies.
Keep in a warm spot in your kitchen, but out of direct sunlight. Check daily. Once the salt has mellowed a wonderful lactic sour flavor begins to evolve you are getting close. Taste until you have found that sweet spot. Some folks like a younger pickle others like a deeper funkier one. It's up to you. It's your pickle. If the top of the veggies begin to peak out you can always make a bit of fresh brine to top the jar off with.
When pickles are ready, place them in the fridge. These will be good for a long time. Use to garnish sandwiches, salads or even crudos. Or why not try it with Kidney beans warmed in olive oil over arugula (rocket) with cherry tomatoes, 6-minute jammy eggs and a dusting of ramp salt. ENJOY!
