Vietnamese Pickled Carrots and Daikon (Do Chua)

A sealed and labeled jar of do chua, Vietnamese pickled vegetables.

5 from 1 vote

Vietnamese Pickled Carrots and Daikon (Do Chua)

This simple and straightforward Vietnamese Pickled Vegetables recipe is incredibly easy to prepare, delicious, versatile and comes together in under 30 minutes. Use these pickles on sandwiches and subs (bahn mi), bowls or as a side to rich proteins.

Prep Time30

Total Time30

Course: condiment

Cuisine: Vietnamese

Diet: Vegan, Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $5

Equipment

¾ quart mason jar (750ml)

Ingredients

1 Medium daikon
1-2 Medium to large carrots
1 tbsp Kosher salt, sea salt or pickling salt
⅓ cup White sugar
¾ cup Water
½ cup Rice wine vinegar

Instructions

Shred. Using a mandoline or sharp knife, shred the daikon radish and carrot into thin, 3-inch (10cm) strips. The goal is to have an equal amount of julienned daikon and radish.
Salt. Transfer the shredded daikon and carrots to a fine mesh sieve placed over a large bowl. Add the salt and mix well to incorporate. Set aside to rest for 15 minutes.
Make the pickle solution. While the vegetables rest, make the brine by combining the sugar, water and rice wine vinegar in a pot. Set on medium heat and stir until the sugar is completely dissolved. Set aside to cool.
Drain. By now, you should see a pool of liquid at the bottom of the bowl. Wash the sliced and salted daikon and carrot under cold water.
Squeeze. Squeeze the sliced vegetables to remove as much water as possible.
Pack. Pack the drained sliced vegetables into a mason jar.
Pour pickling liquid. Pour the pickling solution over the vegetable mixture, making sure everything is submerged.
Pickle. Place the jar in the fridge and pickle for at least 24 hours before using.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient notes:

Daikon Radish: Traditionally, daikon radish is used in this recipe. It is easy to cut and pickles really well.
Carrots: It wouldn’t be do chua without carrots. Make sure to slice the carrots to the same length and thickness as the daikon for even pickling.
Rice Wine Vinegar: the ideal vinegar for this recipe. It’s flavorful, not too harsh and balances the sweetness really well. If you don’t have rice vinegar, you can use distilled white vinegar instead. Apple cider vinegar can also be used in a pinch.

Enjoy with banh mi sandwiches and vermicelli bowls.

This is a refrigerator pickle recipe, meaning that the finished product should be refrigerated for safety. This recipe should last in the fridge for up to 4 weeks.

Try some of my other refrigerator pickle recipes including Korean Pickled Daikon, Mexican Escabeche and Giardiniera. Check out my fermented radish and fermented carrots as well.

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