Asian•healthy

Đồ Chua (Vietnamese Pickled Carrots and Daikon)

Đồ Chua is the Vietnamese Pickled Carrot and Daikon perfect for complimenting dishes like salads or meat. You'll love having it in your fridge!

Ingredients

Quantities are shown as originally provided.

400 g / 0.88 lb carrot
400 g / 0.88 lb daikon
450 mL / 2 US cup hot water
1 1/8 tbsp salt ((1 tbsp for soaking and 1/8 tbsp for seasoning the brining liquid))
1/2 US cup sugar ((or to preference))
1/2 US cup white vinegar ((or to preference))

1
Peel, then julienne the carrots and daikon. Ours are roughly 5mm (0.2") thick, but you can make the pieces as thick or thin as you like.
2
Mix 1 tbsp salt into the cut vegetables and let it sit for 20 minutes, then rinse in cold water and drain until dry.
3
While the ingredients are drying, mix together the hot water, sugar, 1/8 tbsp salt and vinegar. Stir until all the crystals have dissolved and let it cool to room temperature.
4
Put the dried vegetables in a jar (or container), then pour the brining liquid in, making sure to submerge everything. This will ensure that no piece is left unpickled.
5
Seal tightly and refrigerate for at least 24 hours.
6
When serving, take out just the vegetables and enjoy it as it with your favorite savory dishes!