5 from 108 votes
Pickled Carrots & Daikon Radish (Do Chua)
Pickled Carrots & Daikon Radish (Do Chua) combines thinly julienned daikon and carrots that are first salted, then marinated in a cooled vinegar and sugar syrup. The crisp vegetables develop a balance of tartness and sweetness, with a distinct but subtle aroma from the daikon. These pickles add a fresh crunch to meals and keep well refrigerated for about three weeks, making them excellent for sandwiches, banh mi, or as a tangy condiment alongside various dishes.
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
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.)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 70
% 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.