Traditional Vietnamese Pickled Carrots and Daikon (Do Chua)
Pickled carrots and daikon are central ingredients to a variety of Vietnamese dishes. Learn how to make this simple dish using my grandma's recipe.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- ¼ cup white vinegar
- 2 ½ tbsp granulated sugar
- 1 tsp salt
- 1 cup daikon (julienned)
- 1 cup carrots (julienned)
Instructions
- 1
Boil water. Pour water into a bowl and put it in the freezer to cool for an hour until the water is cold.
- 2
While the water is cooling, julienne your daikon and carrots. For detailed step-by-step instructions on how to julienne daikon and carrots, see above in the blog post.
- 3
Rinse your carrots until the water runs clear. This will prevent orange color from bleeding out of the carrots and making the daikon orange.
- 4
Combine the cold water, vinegar, sugar, and salt in a jar and mix.
- 5
Add the julienned daikon and carrots. Close the lid and let it sit out at room temperature for 3 days.
- 6
After 3 days, put it in the fridge for storage. They can be stored in the fridge for up to 3 months.