Dua Gop - Quick Pickled Carrot and Kohlrabi
Ready in an hour and good for two weeks: carrot and kohlrabi in rice vinegar with sugar and salt. Belongs with every banh mi and with grilled meat.
Why this dish is good for you
56 calories per serving and 2.4 g of fibre - a side that brings acidity and crunch without weighing anything. Raw kohlrabi carries 62 mg of vitamin C per 100 g, more than an orange; a cold brine keeps most of it.
Ingredients
- Carrots(in fine matchsticks)300 g
- Kohlrabi(in fine matchsticks - traditionally daikon)300 g
- Rice vinegar100 g
- Sugar40 g
- Salt(for pre-salting)6 g
Method
- 1
Cut carrot and kohlrabi into matchsticks of the same size. Cut evenly, they steep evenly.
- 2
Toss with the salt and a teaspoon of the sugar and leave for 15 minutes until they bend.
- 3
Rinse under cold water and squeeze out hard. This step removes the water that would otherwise dilute the brine.
- 4
Dissolve the remaining sugar in 200 ml lukewarm water, add the rice vinegar and let it cool.
- 5
Pack the vegetables into a jar and pour the cold brine over until covered.
- 6
Leave for an hour. It keeps two weeks in the fridge and improves every day.
🫙 Warum die Lake kalt sein muss
Brine poured on hot part-cooks the vegetables and softens them - that is how German mixed pickles are made. Poured on cold, the cell structure stays intact, and that is precisely the difference between soft pickles and crunchy dua gop.
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