Pickled Carrots & Daikon Radish (Do Chua)

Name: Pickled Carrots & Daikon Radish (Do Chua)
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 one-pound daikon radish; 2 large carrots; ½ tablespoon kosher salt; 1 cup rice vinegar; 5 tablespoons sugar

User Reviews

5.0

108 reviews

Excellent

Prep Time
30 mins
Marinate
1 hr
Total Time
1 hr 30 mins
Servings
6 servings
Calories
70 kcal
Course
Lunch, Dinner
Cuisine
Asian, Vietnamese

Pickled Carrots & Daikon Radish (Do Chua)

Xyla Rasmussen

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Let this brightly flavored, colorful jar of Pickled Carrots & Daikon Radish bring your fried and grilled entrees, sandwiches, and salads to new heights! It is an explosion of clean, fresh, and sweet-tangy flavors with every crisp mouthful.

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Ingredients

Servings

1 one-pound daikon radish
2 large carrots
½ tablespoon kosher salt
1 cup rice vinegar
5 tablespoons sugar

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Instructions

Peel and rinse the daikon and carrots, and julienne them into fine strips. (You can use a mandoline for this, or you can take the opportunity to practice your knife skills.) Put the daikon and carrots into a bowl and toss with the salt. Set aside for 20 minutes.
Put the vinegar and sugar in a saucepan, and bring to a boil. Stir to make sure the sugar's dissolved, then remove from the heat and let cool.
Transfer the daikon and carrots to a colander, and rinse thoroughly. Squeeze out small handfuls of the vegetables to remove as much water as possible, then transfer them to a bowl. Pour the cooled vinegar-and-sugar mixture over, and toss to combine.
Let the mixture marinate at room temperature for an hour, then either serve or transfer to a container, cover, and refrigerate. The pickles should keep around three weeks. (When you open up the container, the daikon will have a distinct smell. It's not entirely pleasant. It won't taste bad or anything, but you can open up the container, leave the room, and come back in a little bit if the smell's not doing it for you.)

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Notes

The pickles’ flavor improves over time, so the longer you allow the flavors to meld together, the better!
Play with the amount of vinegar and sugar to your liking. Add more vinegar if you want a tangier Do Chua, or add more sugar if you prefer it sweeter. You can also add a few chili pepper slices or a sprinkling of chili flakes if you want it on the spicy side. You can also add red shallots and garlic for a more savory punch.
Having made this with both rice vinegar and white vinegar, I can say that it’s worth getting the rice vinegar if you don’t already have some in your pantry. There’s something off and a little aggressive about these pickles when made with white vinegar, which probably has to do with rice vinegar’s lower acidity level.
Make your prep time easier by using a mandoline if you have one. You can also shred the vegetables with a grater or the grating disk on a food processor.
When you open up the container, the daikon will have a distinct smell. Do not throw it away as this does not mean it has gone bad.

Nutrition Information

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Calories 70kcal (4%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 615mg (26%) Potassium 250mg (7%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 4009IU (80%) Vitamin C 18mg (20%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 70 kcal

% Daily Value*

Calories	70kcal	4%
Carbohydrates	15g	5%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	615mg	26%
Potassium	250mg	5%
Fiber	2g	8%
Sugar	13g	26%
Vitamin A	4009IU	80%
Vitamin C	18mg	20%
Calcium	31mg	3%
Iron	1mg	6%