Vietnamese Pickled Carrots and Daikon(Do chua)
Servings Prep Time
4people 10minutes
Passive Time
15minutes
Servings Prep Time
4people 10minutes
Passive Time
15minutes
Ingredients
Instructions
  1. Prepare the Vegetables Peel 1 medium daikon radish and 2 medium carrots. Cut both into thin matchsticks (julienne style) or thin strips about 2-3 inches long. The uniform size ensures even pickling and a consistent crunch.
  2. Salt the Vegetables for Extra Crispiness Place the julienned carrots and daikon in a large bowl. Sprinkle 1 teaspoon of salt over the vegetables and mix well. Let them sit for 15 minutes to release excess moisture. This step helps keep the pickles crunchy. After 15 minutes, rinse thoroughly under cold water and drain well using a strainer.
  3. Make the Pickling Brine In a small saucepan, combine: ½ cup white vinegar or rice vinegar ½ cup water ¼ cup sugar Heat over medium-low heat, stirring continuously until the sugar is fully dissolved. Once the sugar has dissolved, remove from heat and let the brine cool to room temperature.
  4. Pickling the Vegetables Transfer the prepared carrots and daikon into a clean glass jar. Pour the cooled vinegar brine over the vegetables, ensuring they are fully submerged. If needed, press the vegetables down gently to fit them into the jar.
  5. Resting and Storage Seal the jar with a tight-fitting lid. Let the pickles sit at room temperature for at least 3 hours before serving. For the best flavor, refrigerate overnight. The longer it sits, the better the flavor develops. The pickles can be stored in the refrigerator for up to 2 weeks.
  6. How to Serve Vietnamese Pickled Carrots and Daikon Banh mi – Adds crunch and acidity to Vietnamese sandwiches. Bun thit nuong – Balances the rich, smoky grilled pork in vermicelli bowls. Com tam – Complements broken rice dishes with grilled meats. Goi cuon (spring rolls) – Enhances texture and flavor. Nem nuong – Pairs perfectly with grilled pork skewers. Side dish for fried and grilled foods – Cuts through the richness of fried meats and seafood.
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