Vietnamese Pickled Veggies (Do Chua)
Vietnamese Pickled Veggies (Do Chua)
Ingredients
For the Vegetables
- 1 daikon, large, peeled and cut into matchsticks
- 2 carrots, large, peeled and cut into matchsticks
- 4 tablespoons salt
For the Pickling Liquid
- 1 1/2 cups hot water
- 1 cup granulated sugar
- 1 cup white vinegar
Instructions
- 1
Peel the daikon and carrots. Cut both vegetables into uniform matchstick-sized pieces. A mandoline or julienne peeler can be used for convenience, or cut by hand with a sharp knife. Place the cut vegetables into a large mixing bowl.
⏱️ 10 min00
- 2
Add the salt to the daikon and carrots in the bowl. Using clean hands (gloves are recommended), thoroughly mix the salt with the vegetables, ensuring they are evenly coated.
⏱️ 2 min00
- 3
Let the salted vegetables sit for 10 minutes. This process draws out excess moisture, which is crucial for crunchy pickled veggies. After 10 minutes, drain any accumulated liquid from the bottom of the bowl.
⏱️ 11 min00
- 4
Transfer the drained vegetables to a colander and rinse them thoroughly under cold running water to remove the excess salt. Squeeze gently to remove as much water as possible, then set aside to drain completely.
⏱️ 2 min00
- 5
In a separate container (such as a large glass jar or food storage container), combine the hot water and granulated sugar. Whisk the mixture vigorously until the sugar is completely dissolved.
⏱️ 3 min00
- 6
Add the white vinegar to the sugar-water mixture and whisk again to fully combine the pickling liquid.
⏱️ 1 min00
- 7
Add the rinsed and drained daikon and carrots to the pickling liquid in the container. Ensure the vegetables are submerged.
⏱️ 1 min00
- 8
Allow the Vietnamese pickled veggies to cool down to room temperature. Once cooled, seal the container and place it in the refrigerator. The Do Chua will be ready to eat in 3 days, allowing the flavors to fully develop.
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Pickled Veggies (Do Chua)
Ingredients
For the Vegetables
- 1 daikon, large, peeled and cut into matchsticks
- 2 carrots, large, peeled and cut into matchsticks
- 4 tablespoons salt
For the Pickling Liquid
- 1 1/2 cups hot water
- 1 cup granulated sugar
- 1 cup white vinegar
Instructions
- 1
Peel the daikon and carrots. Cut both vegetables into uniform matchstick-sized pieces. A mandoline or julienne peeler can be used for convenience, or cut by hand with a sharp knife. Place the cut vegetables into a large mixing bowl.
⏱️ 10 min00 - 2
Add the salt to the daikon and carrots in the bowl. Using clean hands (gloves are recommended), thoroughly mix the salt with the vegetables, ensuring they are evenly coated.
⏱️ 2 min00 - 3
Let the salted vegetables sit for 10 minutes. This process draws out excess moisture, which is crucial for crunchy pickled veggies. After 10 minutes, drain any accumulated liquid from the bottom of the bowl.
⏱️ 11 min00 - 4
Transfer the drained vegetables to a colander and rinse them thoroughly under cold running water to remove the excess salt. Squeeze gently to remove as much water as possible, then set aside to drain completely.
⏱️ 2 min00 - 5
In a separate container (such as a large glass jar or food storage container), combine the hot water and granulated sugar. Whisk the mixture vigorously until the sugar is completely dissolved.
⏱️ 3 min00 - 6
Add the white vinegar to the sugar-water mixture and whisk again to fully combine the pickling liquid.
⏱️ 1 min00 - 7
Add the rinsed and drained daikon and carrots to the pickling liquid in the container. Ensure the vegetables are submerged.
⏱️ 1 min00 - 8
Allow the Vietnamese pickled veggies to cool down to room temperature. Once cooled, seal the container and place it in the refrigerator. The Do Chua will be ready to eat in 3 days, allowing the flavors to fully develop.