Vietnamese Pickled Carrots and Daikon (Do Chua)
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Prep Time
15 mins
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Pickling Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4 cups
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Calories
130 kcal
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Course
Condiments
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Cuisine
Vietnamese
Vietnamese Pickled Carrots and Daikon (Do Chua)
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Pungent pickled carrots and daikon are essential in Vietnamese dishes like Vietnamese sandwiches (banh mi), grilled pork and noodles, com tom, noodles bowls, egg rolls, and more. This easy-to-make instant vegetable pickle will stay in the fridge for 2 months.
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Ingredients
- 2 medium-sized carrots
- 1 large daikon white radish
- 1 ½ cup water
- ½ cup rice wine vinegar or apple cider vinegar
- ½ cup sugar
- 4 teaspoons kosher salt
Instructions
- Boil water. To boiling water add rice wine vinegar, sugar, and kosher salt. Mix well until sugar is dissolved. Leave the liquid aside to cool it down to room temperature.
- Meanwhile, cut carrots and daikon.
- Peel carrots. Cut into 2-inch-long pieces. Cut 2mm planks. Stack up a couple of planks together and cut them into thin even sized matchsticks.
- Peel daikon. Cut into 2-inch-long pieces. Cut 2mm planks. Stack up a couple of planks together and cut them into thin even sized matchsticks.
- Add julienne vegetables to a clean dry glass jar.
- Pour room-temperature pickling liquid over it, ensuring the vegetables are covered.
- Leave it for 2 hours or until vegetables are tender but have a nice crunch.
- Store in refrigerator, it’ll keep for 2 months.
Notes
- Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Use a sharp knife to cut carrots and daikon matchsticks. If using a mandolin slicer, slice the vegetables into 2mm thick juliennes.
- The readiness of the pickle can vary depending on the thickness of the vegetables.
- You can use any ratio of the two vegetables, usually, I find a 50:50 ratio works best. If you can’t find daikon (radish) double up the carrot.
- Optional step – Add salt to carrot and daikon matchsticks, toss well, leave it for 15 minutes, and remove the moisture. Then pour pickling liquid. This helps with removing moisture and making sure the carrot doesn’t leave an orange stain in the pickling liquid.
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
31g
(10%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.02g
Sodium
2370mg
(99%)
Potassium
291mg
(8%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
5095IU
(102%)
Vitamin C
20mg
(22%)
Calcium
39mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 2370mg | 99% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 5095IU | 102% |
| Vitamin C | 20mg | 22% |
| Calcium | 39mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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