The Secret to Perfect Vietnamese Pickled Daikon & Carrots (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 both the daikon and the carrots.

Shred or julienne the daikon and carrots to your desired thickness.

Add 1 tablespoon of kosher salt to the shredded vegetables and place them in the fridge to pull out the water.

In a separate pot, combine 2 cups of water, 1 cup of white vinegar, 1/3 cup of sugar, and 2 tablespoons of kosher salt.

Bring the mixture to a boil to dissolve the sugar, then turn off the heat.

Place the vinegar mixture in the freezer for 1 hour to cool it down.

After an hour, check the vegetables; they should have released water. Rinse the vegetables to remove the salt and squeeze out excess water.

Transfer the rinsed vegetables into a large bowl.

Pour the cold vinegar mixture over the vegetables and mix thoroughly, preferably using gloves to avoid contamination.

Transfer the mixture to a pickling jar and refrigerate for at least 24 hours before consuming.

Cooking Techniques

Equipment Needed

Spice Level: