Do Chua (Pickled Daikon and Carrot)

    1 hour

    This pickle is a constant companion to many Vietnamese meat dishes. It nicely complements and relieves the richness of fatty meats.


    California, United States
    2 people made this

    Serves: 12 

    • 500 grams daikon, cut into thin matchsticks
    • 250 grams carrots, cut into thin matchsticks
    • 2 teaspoons salt mixed with 2 teaspoons sugar
    • 150 g sugar
    • 250 ml water
    • 250ml white vinegar

    Prep:1hr  ›  Ready in:1hr 

    1. Put the daikon and carrot into a bowl.
    2. Add the sugar-salt mixture and massage well into the vegetables. Keep on massaging for a few minutes until liquid starts coming out of the vegetables.
    3. Drain and rinse under cold water. Leave in a colander for a few minutes to drain them out as much as possible.
    4. In the meantime stir the sugar into the vinegar and water until dissolved.
    5. Put the vegetables into a large jar. Add the sugar-vinegar solution and let marinate together for at least an hour.
    6. Store the pickle in the fridge.

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