Pickled Carrots & Daikon Radish (Do Chua)
User Reviews
5
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Prep Time
30 mins
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Marinate
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
70 kcal
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Cuisine
Asian, Vietnamese
Pickled Carrots & Daikon Radish (Do Chua)
Description
Pickled Carrots & Daikon Radish (Do Chua) involves slicing the daikon and carrots into fine strips and salting them to draw out moisture before rinsing and squeezing them dry. The vegetables are then immersed in a cooled mixture of rice vinegar and sugar, which infuses them with a sweet and tangy flavor. The recipe highlights the use of rice vinegar for its milder acidity compared to white vinegar, contributing to a more balanced pickle.
The texture remains crisp and refreshing, essential for accompanying dishes that benefit from a bright, acidic counterpoint. The marinating process at room temperature allows the flavors to meld, but the pickles improve further with time and can be stored in the refrigerator for up to three weeks.
These pickles are commonly used in Vietnamese cuisine to accompany banh mi sandwiches or as a palate cleanser alongside rich or fried foods. Adjusting sugar and vinegar levels lets you tailor the pickles to your preferred balance of sweetness and tang. Adding chili flakes or sliced peppers can introduce heat, while red shallots and garlic offer a savory twist.
The recipe also suggests practical preparation tips such as using a mandoline for uniform cutting and notes that the daikon smell upon opening the container is normal and not a sign of spoilage.
Ingredients
- 1 daikon radish one-pound
- 2 large carrot
- ½ tablespoon kosher salt
- 1 cup rice vinegar
- 5 tablespoons sugar
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.)
Notes
- The flavor of these pickles deepens the longer they marinate, enhancing the balance between sweet and sour.
- Adjust vinegar and sugar quantities to taste; add chili flakes for spiciness or red shallots and garlic for more savory notes.
- Rice vinegar is recommended over white vinegar for a milder, less aggressive acidity.
- A mandoline slicer can simplify cutting the vegetables into uniform strips.
- The distinct smell of daikon upon opening is normal and does not indicate spoilage.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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