Vietnamese Pickled Carrots and Daikon (Do Chua)
This recipe guides you through making traditional Vietnamese do chua, a lightly sweet and sour pickle of carrots and daikon radish. The vegetables are first softened with salt and sugar, then packed into jars with a simple vinegar brine. After resting overnight, these crisp, tangy pickles are ready to enjoy in sandwiches, with spring rolls, or as a bright side dish. They will keep well in the fridge for several weeks.
Ingredients
- 2 pounds carrots (about 5 medium sized carrots), peeled
- 2 pounds of daikon radishes (about 2 large daikon), peeled
- 1 cup plus 4 teaspoons of sugar
- 2 teaspoons salt
- 2 1/2 cups white vinegar
- 2 cups warm water (warm enough to easily dissolve sugar
Method
- Prepare the carrots and daikon by cutting them into batons. First, slice them into 2 1/2-inch long pieces. Then cut lengthwise into 1/4-inch thick slices. Stack these slices and cut again to create 1/4-inch thick matchsticks.
- Combine the vegetables in a large bowl. Add 4 teaspoons of sugar and 2 teaspoons of salt. Using your hands, toss everything together until evenly coated. Keep mixing for about 3 minutes until the pieces become pliable. They are ready when a piece of daikon can bend completely without snapping.
- Move the carrots and daikon to a colander. Rinse them under cool running water, then allow them to drain thoroughly.
- Prepare the pickling brine. In a large bowl or measuring jug, combine one cup of sugar with 2 1/2 cups of white vinegar and 2 cups of warm water. Stir until the sugar has fully dissolved.
- Pack the drained vegetables tightly into clean jars. Pour the prepared vinegar mixture over them, ensuring they are completely submerged. Seal the jars and place them in the refrigerator. Allow the pickles to sit for at least one night before using. their flavour will develop further over time. They can be stored for 4 to 6 weeks in the fridge.
Nutrition (per serving)
Sodium250 mg
Recipe details
CategoryCondiment
Cuisinevietnamese
AuthorElise Bauer
