Easiest Pickled Carrot and Daikon [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.

Shred carrot and daikon into 3mm-thick strips using a mandolin slicer.

Sprinkle the shredded carrot and daikon with the salt and sugar listed under 'To draw out moisture,' and let sit for 5 minutes.

Perform the bend-and-snap test: if they bend without snapping, they are ready.

Drain the vegetables, rinse under cold water, and squeeze out excess moisture.

Pack the carrot and daikon tightly into jars.

Dissolve the sugar in hot water and vinegar by heating the mixture in a pot.

Pour the hot mixture into the jars, ensuring the vegetables are fully submerged. Seal the jars tightly.

Allow the jars to cool completely, then store them in the refrigerator. The pickles will be ready to eat after about 2 days.

Cooking Techniques

Equipment Needed

Spice Level: