EASY Fresh & Crunchy Vietnamese Pickles (Đồ Chua Recipe)

rice vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often less expensive and has a similar acidity.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can be a more affordable sweetener.

daikon radish

💰Cheaper: regular radish

Regular radish is more accessible and cheaper.

red chili

💰Cheaper: red pepper flakes

Red pepper flakes are often cheaper and still provide heat.

Peel the carrots and daikon using a vegetable peeler. Trim the ends.

Cut them into thin matchsticks, about 2-3 inches (5-7 cm) long and 1/8 inch (3 mm) thick.

Place the julienned vegetables in a large mixing bowl.

Sprinkle 1 teaspoon of salt evenly over them. Toss thoroughly with clean hands and let sit for 10 minutes.

Drain in a colander and rinse thoroughly under cold running water to remove excess salt. Gently squeeze out any remaining moisture without crushing the vegetables.

In a bowl, mix 1 cup (200g) sugar, 1 cup (240ml) white vinegar, and 1 cup (240ml) warm water. Stir until the sugar is completely dissolved.

Use a clean, dry glass jar (1-quart size) for storage. Pack the carrots and daikon tightly into the jar, leaving about 1/2 inch (1 cm) of space at the top.

Slowly pour the brine over the vegetables, ensuring they are fully submerged. If the vegetables float, press them down gently with a spoon. Seal the jar with a lid.

Leave at room temperature for 1 hour before serving for a quick pickle. For best flavor, refrigerate for at least 3 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary