EASY Vietnamese Do Chua pickled Recipe

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor and additional health benefits.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness while brown sugar is often less expensive.

Peel the carrots and remove the top and bottom parts.

Cut a slice to make the carrots flat for safer cutting.

Cut the carrots into sticks about 1/4" (1/2cm) thick and 3" (8cm) long.

Wash and clean the daikon radish, removing unwanted parts.

Cut the daikon in half for easier handling, then peel it.

Cut a slice to make the daikon flat for safer cutting.

Cut the daikon into sticks the same size as the carrots.

Use a big jar or several small ones, ensuring they are clean.

Set the carrots inside the jar, followed by the daikon.

Pour in 1 cup (240ml) of cold water.

Add 1/2 cup (120ml) of rice vinegar or white vinegar.

Sprinkle 1/4 cup (60gr) of white sugar on top of the vegetables.

Add 1 TBSP (12gr) of salt.

Add 4 peeled garlic cloves and 1 piece of 2" (3cm) fresh ginger, peeled and sliced.

Optionally, add 1 whole bird's eye chili if desired.

Close the lid and shake the jar energetically to blend everything together.

Let the pickle sit for at least 2 hours before using.

Cooking Techniques

Equipment Needed

Spice Level: