Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Have you ever wondered how to make Đồ Chua or Vietnamese pickled daikon and carrot that you see in banh mi sandwiches? Look no further. I got you. This bright and delicious pickled vegetable recipe can be made in less than 10 minutes and stay fresh in the refrigerator for weeks!
Servings 10 servings
Calories 10kcal
Ingredients
- 2 large Carrots 1/2 lb
- 1 large Daikon 1/2 lb
- 1 tsp salt
- ½ cup + 2 tsp (120g) sugar
- 1 ¼ cup (315 g) distilled white vinegar
- 1 cup (250g) water
Instructions
- Prepare the vegetables. Peel and julienne the carrots and daikon into thin sticks.
- Mix the pickling juice. In a mixing bowl, mix together the salt, sugar, distilled white vinegar, and lukewarm water. Mix until the sugar and salt dissolve.
- Pickle the vegetables. In a pickling jar, add the shredded carrots and daikon until 3/4 full. Pour in the vinegar mix until the carrots and daikon are completely covered in the liquid. Cover the jars and pickle in the refrigerator overnight. The pickles can last up to 3 weeks in the refrigerator.
Video
Notes
- Use mason jars for storage. I found that my favorite pickling jars are mason jars. They are cheap, durable, airtight, and easy to use and clean. They keep my Đồ Chua fresh for up to 1 month.
- Use a Korean Vegetable grater. I've used so many different types of mandolines, peelers, and graters and the Korean ones have always been the sharpest, most efficient, cheapest, and simply the best. You can not go wrong.
- You can double or triple the recipe as you please! This recipe will make a pretty large amount of pickled vegetables but if you are anticipating needing more you can simply double or triple the recipe.
- You can alter the ratio of carrot to daikon. I prefer to have an equal ratio of carrots to daikon. But you can always add more carrots and less daikon or vice versa.
Nutrition
Serving: 1g | Calories: 10kcal | Carbohydrates: 2g | Sodium: 10mg | Fiber: 1g | Sugar: 1g