Do Chua (Pickled Daikon & Carrot)
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
10
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Calories
55 kcal
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Course
Appetizer
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Cuisine
Asian, Vietnamese
Do Chua (Pickled Daikon & Carrot)
Description
Do Chua (Pickled Daikon & Carrot) consists of thinly sliced carrots and daikon radish first treated with salt to soften and remove excess water. After draining, the vegetables are packed into a sterilized glass jar. A hot brine made from granulated sugar, water, and white vinegar is poured over the vegetables to cover them fully. The jar is sealed and stored in the refrigerator where the flavors meld and develop a crisp but tangy bite.
The quick pickling method produces a bright, sweet, and slightly sour flavor that complements rich or savory Vietnamese dishes. The crunchy texture contrasts nicely with soft proteins or noodles. As a versatile garnish, Do Chua adds freshness and acidity to meals, lifting flavors and cutting through richness.
Ingredients
- 3 carrot julliened, or cut into thin matchsticks, medium
- 1 daikon radish julliened, or cut into thin matchsticks, medium size
- 1 teaspoon salt coarse pickling
- ½ C granulated sugar
- 1 C water
- ½ C white vinegar
Instructions
- Clean and sterilize a large (3 C) glass mason jar.
- Place the carrots and daikon into a colander with 1 teaspoon of coarse pickling salt (if you don't have that, use kosher salt). Gently massage the salt into vegetables for about 1 minute. Set aside for 5 minutes.
- The vegetables will have produced some liquid. Gently press the vegetables against the colander to remove the excess moisture.
- Use clean chopsticks to place the carrots and daikon into the sterilized jar.
- In a small saucepan, add ½ C granulated sugar, 1 C of water, and ½ C white vinegar. Heat over medium heat until the mixture comes to a rolling boil. Give it a whisk to dissolve all the sugar.
- Carefully pour the hot liquid into the jar with the carrot and daikon. Ensure that the vegetables are submerged in the vinegar-sugar solution.
- Cover the jar with a piece of parchment paper (to avoid any reaction with the vinegar to the metal from the lid) and tightly seal with the lid.
- Store in the refrigerator. Do Chua is ready to eat after 30 minutes, but will taste better after storage for a week.
Notes
- Use coarse pickling salt or kosher salt when massaging the vegetables to soften and extract moisture.
- Store Do Chua in the refrigerator to preserve its crisp texture and flavor.
- Do Chua is commonly used as a condiment in banh mi sandwiches and vermicelli noodle bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 254mg | 11% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 3057IU | 61% |
| Vitamin C | 9mg | 10% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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