Vietnamese Pickled Carrots and Daikon Recipe (Đồ Chua)
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.
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!
Tried this recipe?Let us know how it was!