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Vietnamese Daikon and Carrot Pickles (Do Chua)

Crunchy quick-pickled daikon and carrot in a sweet-tart brine, bright and refreshing.

Total time
20 min
Serves
8
Difficulty
Medium
play_circle Watch episode 88
Vietnamese Daikon and Carrot Pickles (Do Chua)
As seen on Episode 88

The preparation

5 steps, about 20 minutes start to finish.

  1. 01

    Julienne daikon and carrots

  2. 02

    Make brine with rice vinegar, sugar, salt, and water

  3. 03

    Pack vegetables into jars

  4. 04

    Pour brine over vegetables

  5. 05

    Refrigerate for at least a few hours

lightbulb The chef's notes

“Give the julienned daikon and carrot time in the brine to soften and take on flavor, but they are best when they keep some crunch. A quick toss with salt and a squeeze before brining draws out excess water, which keeps them crisp instead of limp.”

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