Đồ chua (Vietnamese daikon and carrot pickles)

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.

Combine the sugar and vinegar in a pot and set on medium heat.

Stir to dissolve the sugar until the liquid becomes clear, then remove from heat (do not bring to a boil).

Slice the carrots into 1 millimeter thick slivers, stack them together, and cut into strips.

Slice the daikon in the same way as the carrots.

Mix the sliced carrots and daikon together in a bowl.

Sprinkle the mixed veggies with salt and mix well.

Let the veggies soak for five minutes until they look limp but still firm.

Drain the excess moisture from the veggies using a cheesecloth or by squeezing them by hand.

Transfer the drained veggies into a jar and pour the brine over them, ensuring the brine covers the veggies.

Let the pickles sit for at least 1 hour before serving; they can be stored in the fridge for up to four weeks.

Cooking Techniques

Equipment Needed

Spice Level: