Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)
User Reviews
5
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Prep Time
20 mins
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Additional Time
3 d
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Total Time
3 d 20 mins
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Servings
3 small jars
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Calories
12584 kcal
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Course
Side Dish
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Cuisine
Vietnamese
Vietnamese Daikon & Carrot Pickles Recipe (Đồ Chua)
Description
The Vietnamese Daikon & Carrot Pickles recipe combines daikon radish and carrots cut into matchstick-sized pieces, salted to pull out excess moisture before rinsing and squeezing dry. The vegetables are then submerged in a vinegar solution made by dissolving sugar in boiling water mixed with distilled vinegar, creating a flavorful brine. The jars are stored at room temperature until the pickles develop a satisfying texture and tang, which usually occurs between 2 and 5 days depending on climate conditions.
The resulting pickles offer a crunchy texture with a bright sweet-and-sour taste, ideal for adding contrast to richer dishes or as a refreshing accompaniment in meals. The citrusy and acidic notes balance well with the earthiness of the daikon, while the carrots add subtle sweetness and color.
Adjust the ratio of daikon to carrots to suit your preference, as the recipe notes a personal liking for a higher proportion of daikon. These pickles store well when refrigerated after pickling and can add a crisp, vibrant element to sandwiches, banh mi, or rice bowls.
Ingredients
- 1/2 /2 lb daikon radish
- 1/2 /2 lb carrot
- 1 tbsp salt
Vinegar Solution
- 1/2 /2 c water
- 5 tbsp sugar granulated white
- 4 tbsp distilled vinegar
- water filtered
Instructions
- Peel 1/2 lb daikon radish and 1/2 lb carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
- In a large bowl, sprinkle with 1 tbsp salt evenly and toss to evenly coat. Let it sit on the counter for 15 minutes to pull moisture out of the veggies.
- Rinse thoroughly in sink to remove salt. In small handfulls, squeeze hard to remove as much moisture as you can.
- Add daikon and carrot to jars, filling almost to the top.
Vinegar Solution
- Bring 1/2 c water to a boil then add 5 tbsp granulated white sugar, mix to dissolve, then add 4 tbsp distilled vinegar.
- Pour this liquid evenly into your jars. Add just enough filtered water to submerge the veggies.
- Screw on the lids, store at a sunny window until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature. In the cold spring about 65 °F outdoor temperature, it took ~3 days to reach a level of pickling I liked before moving jars to the fridge.
- Refrigerate when ready, for up to 4 weeks, or until too sour or veggies lose their crunch.
Notes
- You can vary the daikon to carrot ratio; approximately 85% daikon to 15% carrot suits those who prefer a stronger daikon flavor.
- The pickling time depends on temperature; expect 2 to 5 days at room temperature, with colder conditions requiring more time.
- Use filtered water to top off jars to fully submerge vegetables, ensuring consistent pickling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3small jars
Amount Per Serving
Calories 12584 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 125.84kcal | 6% |
| Carbohydrates | 30.35g | 10% |
| Protein | 1.16g | 2% |
| Fat | 0.26g | 0% |
| Saturated Fat | 0.05g | 0% |
| Sodium | 2400.06mg | 100% |
| Potassium | 413.53mg | 9% |
| Fiber | 3.33g | 13% |
| Sugar | 25.44g | 51% |
| Vitamin A | 12629.51IU | 253% |
| Vitamin C | 21.09mg | 23% |
| Calcium | 45.36mg | 5% |
| Iron | 0.53mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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