Đồ Chua (Vietnamese Pickled Daikon & Carrot)
Đồ Chua (Vietnamese Pickled Daikon & Carrot)
Ingredients
- 1 daikon, medium, cut into ~1/2 cm strips
- 3 carrots, medium, cut into ~1/2 cm strips
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 cup warm water
- 1 cup sugar
- 1 cup white vinegar
Instructions
- 1
Ensure the daikon and carrots are cut into approximately 1/2 cm strips.
⏱️ 5 min
- 2
In a large bowl, combine the cut daikon and carrots with 2 teaspoons of salt and 2 teaspoons of sugar. Toss well to coat all the vegetables evenly.
⏱️ 2 min
- 3
Transfer the seasoned daikon and carrots to a colander and let them sit for 30 minutes. This crucial step draws out excess moisture and helps reduce the sulfur smell from the daikon, ensuring extra crunchy pickles.
⏱️ 30 min
- 4
After 30 minutes, firmly squeeze and press out as much liquid as possible from the vegetables. You can use your hands or the back of a spoon.
⏱️ 3 min
- 5
Quickly rinse the vegetables under cold running water to remove excess salt.
⏱️ 1 min
- 6
Press the vegetables again to remove any remaining excess liquid. This second press is key for optimal crunchiness.
⏱️ 2 min
- 7
In a separate bowl, combine 1 cup of warm water, 1 cup of sugar, and 1 cup of white vinegar. Stir until the sugar is completely dissolved, forming the sweet and sour brine.
⏱️ 5 min
- 8
Transfer the prepared daikon and carrots into a clean, sterile jar.
⏱️ 1 min
- 9
Pour the prepared brine over the vegetables in the jar, ensuring they are fully submerged. If needed, use a fermentation weight or a small plate to keep the vegetables under the brine.
⏱️ 1 min
- 10
Refrigerate the jar overnight to allow the flavors to meld and the pickles to develop their characteristic texture.
⏱️ 540 min
- 11
The Đồ Chua (Vietnamese Pickled Daikon & Carrot) is now ready to be served, perfect as an accompaniment for bánh mì or other dishes.
Kitchen Tools
Nutrition Facts (per serving)
Đồ Chua (Vietnamese Pickled Daikon & Carrot)
- 1 daikon, medium, cut into ~1/2 cm strips
- 3 carrots, medium, cut into ~1/2 cm strips
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 cup warm water
- 1 cup sugar
- 1 cup white vinegar
Instructions
- 1
Ensure the daikon and carrots are cut into approximately 1/2 cm strips.
⏱️ 5 min - 2
In a large bowl, combine the cut daikon and carrots with 2 teaspoons of salt and 2 teaspoons of sugar. Toss well to coat all the vegetables evenly.
⏱️ 2 min - 3
Transfer the seasoned daikon and carrots to a colander and let them sit for 30 minutes. This crucial step draws out excess moisture and helps reduce the sulfur smell from the daikon, ensuring extra crunchy pickles.
⏱️ 30 min - 4
After 30 minutes, firmly squeeze and press out as much liquid as possible from the vegetables. You can use your hands or the back of a spoon.
⏱️ 3 min - 5
Quickly rinse the vegetables under cold running water to remove excess salt.
⏱️ 1 min - 6
Press the vegetables again to remove any remaining excess liquid. This second press is key for optimal crunchiness.
⏱️ 2 min - 7
In a separate bowl, combine 1 cup of warm water, 1 cup of sugar, and 1 cup of white vinegar. Stir until the sugar is completely dissolved, forming the sweet and sour brine.
⏱️ 5 min - 8
Transfer the prepared daikon and carrots into a clean, sterile jar.
⏱️ 1 min - 9
Pour the prepared brine over the vegetables in the jar, ensuring they are fully submerged. If needed, use a fermentation weight or a small plate to keep the vegetables under the brine.
⏱️ 1 min - 10
Refrigerate the jar overnight to allow the flavors to meld and the pickles to develop their characteristic texture.
⏱️ 540 min - 11
The Đồ Chua (Vietnamese Pickled Daikon & Carrot) is now ready to be served, perfect as an accompaniment for bánh mì or other dishes.