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Pickled Carrots & Daikon Radish (Do Chua)

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.

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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 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

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

% 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.