Pickled Carrot and Daikon

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

    Be the first to make this!

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate