Đồ Chua (Carrot and Daikon Pickles)

The classic tangy, sweet, and crunchy carrot and daikon pickles make wonderful condiment for many Vietnamese dishes such as bánh mì (Vietnamese sandwich), rice noodle dish, salad, and many fried dishes. This carrot and daikon pickle are incredible easy to make. I also use the same brine to pickle cucumber and red radish to go along with grilled  chicken wings and pan-fried pork chops.

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RECIPE: Carrot and Daikon Pickles

printable recipe

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Ingredients

1 large Carrot

1 Daikon Radish, about same size as carrot

 1 cup cooked Water, room temperature

1/4 cup Vinegar

1/4 cup Sugar

1/2 teaspoon Salt

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Directions

Preparing Carrot and Daikon Radish

Peel and julienne carrot and daikon. Place them in a bowl with a teaspoon of salt. Mix them well with your hands to extract any impurities. Drain and rinse under cold water, then press gently to extract any excess water. 

In a mixing bowl, combine water, vinegar, sugar and salt. Stir until sugar dissolves. Add the carrots and daikons into the brine. Let it sit for about half an hour before eating. Left overs can be stored in the glass mason jar and  kept in the refrigerator for a month.