Fast Pickled Carrot And Daikon Recipe | Vietnamese Pickled Daikon & Carrots for Banh Mi(Do Chua)

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 carrot and julienne them into thick batons.

Peel the daikon and julienne them same as carrot.

Massage the daikon with the salt. This is to take away the bitterness and wash with the water. Drain off the water.

Mix the carrots and daikon to combine well.

Add the vegetables into a jar.

In a mixing bowl, add the white sugar, boiling water, and rice vinegar. Stir until the sugar has dissolved.

Pour the pickle brine over the vegetables. Leave to pickle the carrots and daikon for 2-3 hours or overnight at room temperature.

Store the pickled carrot and daikon for 2 weeks in the refrigerator.

Cooking Techniques

Spice Level:

Dietary