Pickled Carrots and Daikon Radish (Đồ Chua)

Watch how to make it here

This Vietnamese pickled daikon radish and carrots, also known as do chua, is a vegetable commonly used as a topping or ingredient in various dishes, such as banh mi sandwiches, spring rolls, and noodle dishes. The term “do chua” translates to “sour stuff” or “sour vegetable” in Vietnamese.

Notes:

  1. To save time, make the pickled daikon and carrots one or two days ahead of time. If made the day of, let the vegetables marinate for at least an hour before using.
  2. After salting, the vegetables are ready to be pickled if you bend them and it doesn’t snap in half.
  3. Although you can julienne the vegetables with a knife, it is much faster to use a julienne peeler. Click here for the peeler I normally use. 
  4. Store any leftovers in an airtight container in the fridge for up to 2 weeks.

Notes:
1. To save time, make the pickled daikon and carrots one or two days ahead of time. If made the day of, let the vegetables marinate for at least an hour before using.
2. After salting, the vegetables are ready to be pickled if you bend them and it doesn’t snap in half.
3. Although you can julienne the vegetables with a knife, it is much faster to use a julienne peeler. 
4. Store any leftovers in an airtight container in the fridge for up to 2 weeks.

Prep Time

20 min

cooking time

0 min

Servings

6

total time

20 min

Difficulty

Ingredients

1
3 medium sized carrots, julienned
2
1 daikon radish, julienned
3
2 tbsp salt
4
1/4 cup sugar
5
5 tbsp white vinegar
6
2 cup hot water

Cooking Instructions

1
1
Combine the julienned carrots and daikon radish in a bowl and add the salt. Allow it to sit for up to 15 minutes.
2
2
After, rinse the vegetables with clean water and drain the liquid. Add the vegetables to a clean glass jar.
3
3
Next, add the sugar, white vinegar and hot water in bowl. Mix it well until the sugar dissolves. Allow it to cool for 5 minutes before adding the vinegar solution to the jar with the vegetables. If needed, add more water until the vegetables are completely submerged. Store in the refrigerator until ready to use.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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