Đồ Chua (Vietnamese Pickled Carrot and Daikon)
Đồ Chua (Vietnamese Pickled Carrot and Daikon)
Ingredients
For the Pickled Vegetables
- 2 cups carrot, julienned
- 2 cups daikon, julienned
- 1 1/2 teaspoons salt
For the Brine
- 1/2 cup white vinegar
- 1/2 cup warm water
- 1/3 cup granulated sugar
- 1 teaspoon rice vinegar
Instructions
- 1
Peel the carrots and cut them into large pieces. Julienne the carrots and place them in a large bowl. Peel the daikon, cut it into large pieces, then use a mandoline to julienne it. Cut the julienned daikon into shorter pieces (about 2 inches long) and add to the bowl with the carrots.
⏱️ 10 min
- 2
Add 1 1/2 teaspoons of salt to the julienned carrot and daikon. Toss the vegetables with the salt and massage them lightly with your hands for about 1 minute. Let the mixture sit for 10–15 minutes until the vegetables soften and release water.
⏱️ 15 min
- 3
Rinse the salted vegetables thoroughly under cold running water. Then, vigorously squeeze the vegetables with your hands to remove as much liquid as possible. This step is crucial for crisp pickles.
⏱️ 5 min
- 4
In a tall, clear container or jar, combine 1/3 cup of granulated sugar, 1/2 cup of white vinegar, 1/2 cup of warm water, and 1 teaspoon of rice vinegar. Stir the mixture thoroughly until the sugar is completely dissolved.
⏱️ 5 min
- 5
Add the squeezed carrot and daikon into the container with the brine. Ensure the vegetables are fully submerged in the liquid. Close the container with a lid and chill in the refrigerator for at least 1 hour before serving. The longer it chills, the more the flavors will meld.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Đồ Chua (Vietnamese Pickled Carrot and Daikon)
For the Pickled Vegetables
- 2 cups carrot, julienned
- 2 cups daikon, julienned
- 1 1/2 teaspoons salt
For the Brine
- 1/2 cup white vinegar
- 1/2 cup warm water
- 1/3 cup granulated sugar
- 1 teaspoon rice vinegar
Instructions
- 1
Peel the carrots and cut them into large pieces. Julienne the carrots and place them in a large bowl. Peel the daikon, cut it into large pieces, then use a mandoline to julienne it. Cut the julienned daikon into shorter pieces (about 2 inches long) and add to the bowl with the carrots.
⏱️ 10 min - 2
Add 1 1/2 teaspoons of salt to the julienned carrot and daikon. Toss the vegetables with the salt and massage them lightly with your hands for about 1 minute. Let the mixture sit for 10–15 minutes until the vegetables soften and release water.
⏱️ 15 min - 3
Rinse the salted vegetables thoroughly under cold running water. Then, vigorously squeeze the vegetables with your hands to remove as much liquid as possible. This step is crucial for crisp pickles.
⏱️ 5 min - 4
In a tall, clear container or jar, combine 1/3 cup of granulated sugar, 1/2 cup of white vinegar, 1/2 cup of warm water, and 1 teaspoon of rice vinegar. Stir the mixture thoroughly until the sugar is completely dissolved.
⏱️ 5 min - 5
Add the squeezed carrot and daikon into the container with the brine. Ensure the vegetables are fully submerged in the liquid. Close the container with a lid and chill in the refrigerator for at least 1 hour before serving. The longer it chills, the more the flavors will meld.
⏱️ 60 min