Pickled Carrot and Daikon

Pickled Carrot and Daikon


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This Vietnamese pickled carrot and daikon is locally known as 'Do Chua'. It complements and relieves the richness of fatty meats.


Serves: 12 

  • 500g daikon, cut into thin matchsticks
  • 250g carrots, cut into thin matchsticks
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2/3 cup (155g) sugar
  • 1 cup (250ml) white vinegar
  • 1 cup (250ml) water

Preparation:1hour  ›  Extra time:1hour marinating  ›  Ready in:2hours 

  1. Put the daikon and carrot into a bowl.
  2. Combine the salt and sugar then massage well into the vegetables. Keep on massaging for a few minutes until liquid starts coming out of the vegetables.
  3. Drain and rinse under cold water. Leave in a colander for a few minutes to drain them out as much as possible.
  4. In the meantime stir the sugar into the vinegar and water until dissolved.
  5. Put the vegetables into a large jar. Add the sugar-vinegar solution and let marinate together for at least an hour.
  6. Store the pickle in the fridge.

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