Here is a Vietnamese pickled carrots and daikon (Đồ Chua) recipe that can be used the same day or refrigerated for up to 5 days. Using a combination of finely julienned carrots and daikon to make this pickled side to add some crunch to your meal. Let’s dive into this sweet and sour pickled carrots and daikon recipe.
Health benefits of pickled vegetables
One of the first vegetables that come to mind when I hear pickled vegetables is pickles. However, there are so many different types of vegetables that can be pickled. As I researched more and found out what the health benefits are of eating pickled or fermented vegetables it made sense!
I personally give my children probiotics and have started to take them myself. When my eldest was starting school, she became a rather picky eater. She knew what she liked and what she didn’t and she really tested her boundaries when it came time for meals. She was not eating things she once enjoyed and she was not open to trying new dishes. My husband and I are big-time foodies, so we thought this would be a challenge if we don’t address this now.
I did some research and found that giving young children probiotics actually helps with their gut health! Now obviously there is some very extensive scientific research regarding good gut health and having a better appetite. There is something called microbiomes in your stomach which are healthy and potentially harmful bacteria. To sum it up it helps with digestion and reduces cravings for certain foods such as carb-heavy junk food. This is done by increasing the diversity of gut microbiota through probiotics.
Once I introduced kid-friendly probiotics, I slowly noticed she increased her food intake for foods she loved and was even willing to “try” new foods. Now, this is a YMMV (You’re Mileage May Vary) with your kids. But we thought that after taking probiotics for a couple of months it was helping her appetite. To this day she eats broccoli with no fuss.
In summary, I decided to do more research on looking for foods that have a good source of gut-boosting probiotics. Loathe and behold Vietnamese pickled carrots and daikon are one of those easy-to-make sides that my daughter enjoyed. So to this day I’ve mastered making pickled carrots and daikon (Do Chua) and the kids will eat it straight out of the jar.
Check out webmd for more details on the benefits of eating pickled vegetables. Here are some of benefits at a high level:
- Helps with digestion
- Strengthens the walls of the intestines
- Helps restore gut health after taking antibiotics
Pickling process
When vegetables are pickled, it goes through a fermentation process whereby the healthy bacteria break down natural sugar. Once you taste the sourness it means it is fermenting and there are healthy bacteria in the pickled vegetables – which is great for your gut health.
What do pickled carrots and daikon smell and taste like?
PUNGENT
If fermented for over 3 days once you unscrew the lid and take it off you will smell a pungent scent. The longer it ferments the more pungent it gets.
I would describe the taste as a sour yet sweet crunchy bite.
Carrots and daikon
There are various different types of vegetables that can be fermented which ranges from cabbage, cucumbers, carrots, daikon, cauliflower, garlic, peppers and radishes. The list is long and I’m sure you can find a list on the internet. But these are the most common vegetables that get pickled.
For this Vietnamese pickled carrots and daikon recipe, I use a 50/50 ratio. My mother-in-law prefers more carrots and sometimes only carrots. It really all comes down to personal preference in terms of the ratio of carrots and daikon.
What is the difference between Japanese, Korean, Chinese and Vietnamese pickled carrots and daikon?
Each culture has its own characteristics and makes it unique in each country. Pickling has long been used to extend the life of vegetables. Pickling requires specific ingredients in order to successfully make pickled vegetables. All of these countries use the same key ingredients of salt, sugar, water and vinegar. The difference is how the vegetables are cut, sliced or diced and the various ratios of sugar and vinegar.
I personally think Korea is the most well-known for pickled vegetables. Most notable is kimchi and all of the banchan served traditionally with all meals.
The Vietnamese version is simple and adds a nice balance of sweet and sour pungent flavour to many Vietnamese dishes. It’s more of a complementary side to elevate the flavours
What can Vietnamese pickled carrots and daikon be used for?
This can be used on anything!
My kids like it as a vegetable side when they eat their meals.
Most commonly used
- Vietnamese sandwiches (Banh Mi)
- Vietnamese grilled Pork and vermicelli (Bun Thit Nuong)
- Vietnamese pancakes (Banh Xeo)
- Fish Sauce (Nuoc Cham)
- Beef wrapped in betel leaves (Bo la Lot)
- Vietnamese fish sauce chicken wings (Canh Ga Chien Nuoc Mam) – Here is my healthier air fryer version
- Vietnamese egg rolls with vermicelli (Bun Cha Gio)
The list Is endless and you can even top your western salads with a little bit of Vietnamese pickled carrots and daikon.
How long can pickled Do Chua last?
Typically, if the Vietnamese pickled carrots and daikon are stored in the fridge, they can last up to 1 month.
Make sure to use clean utensils every time you grab the pickled carrots and daikon out of the jar.
Need a quick Vietnamese pickled carrots and daikon for same-day?
Urgently need some pickled carrot and daikon? The easiest way to make it the same day is to use more vinegar in the pickling mixture. I would add an additional 2 tablespoons of vinegar and let it sit for 15 minutes and you can start eating it with whatever you need it for. If you make extra and plan to store it in the refrigerator I would suggest consuming it within 7 days.
Ingredients and variations
Salt: I use sea salt for this recipe. Feel free to use table salt if that’s all you have.
Sugar: White sugar works best for this recipe, but if you want to go sugar-free you can also use a low-carb sweetener. I would use 3 tbsp of sweeter and if you need to adjust you can always add more. Sweeter dissolves easier.
Vinegar: I use white vinegar since it gives a more sour taste. If you don’t have it on hand you can also use rice vinegar or apple cider vinegar instead. I would suggest using the same measurements for either vinegar alternative. The taste will be slightly different but it will still give the pungent taste and smell.
Carrots: Any type of carrots works. If you have some heirloom or purple carrots you can also use them instead. The carrots give it a solid crunch so it’s nice to have a balance.
Daikon: Daikon radish works the best.
Pro tips on how to make perfect Vietnamese pickled carrots and daikon
Use the right tools to get the vegetables the same size
Rinsing out the salt and squeeze out as much of the water as possible. Gather the shredded vegetables in a small handful helps squeeze as much of the water out. I use a cute little julienned shredder and it makes the job so much faster.
A mandolin also works very well. Different mandolins have different settings for thickness. Pick whichever works best for you. Ultra-thin works well as a topping for the different Vietnamese dishes. Thicker strips work best for banh mi.
Daikon radish is best for this recipe
In North America, the reddish round bulb vegetable with white inside is what is known and used as radish. Daikon radish on the other hand is long and white. Its more common now and is used mainly in Asian cuisine. The daikon radish is best for this pickling as it’s slightly sweeter and once pickled has a nice bendable texture.
Did you make this Vietnamese pickled carrots and daikon recipe?
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Vietnamese Pickled Carrots and Daikon Recipe (Đồ Chua)
Equipment
- medium size jar
- julienne peeler or mandolin slicer
Ingredients
- 2 carrots approximately ½ cup
- 1 small daikon approximately ½ cup
- 1 tbsp salt
Pickling mixture
- 1 cup water
- 5 tbsp white sugar
- 5 tbsp white vinegar
Instructions
- Wash and peel the carrots and daikon. Using the julienned shredder to finely shred the carrots and daikon. Be careful when you get down to the small pieces. If you need to use a knife and finely chop them to the same size I would highly suggest it.
- Place the daikon and carrots into a strainer and add the salt. Let it sit for 15 minutes to draw out the liquid. Rinse well with water. Take a handful and use the other hand to squeeze out the liquid. Repeat this step until you have squeezed the water out of all the daikon and carrots.
- Take a clean jar and place the daikon and carrots in.
- Take a small pot and add water and sugar. Boil until the sugar is dissolved. Add the vinegar and stir.
- Pour the pickling mixture into the jar. Using a clean spoon push the daikon and carrots down so it's fully submerged in the mixture. Place lid and let it sit on the counter for 6 hours. Place it in the refrigerator for 3 days for the ideal pickling time.
- Enjoy it with your favourite Vietnamese dish!