Traditional Vietnamese Pickled Carrots and Daikon (Do Chua)

5 from 7 ratings

Pickled carrots and daikon are central ingredients to a variety of Vietnamese dishes. Learn how to make this simple dish using my grandma's recipe.

Prep Time15

Cook Time5

Resting Time4

Course: Side Dish

Cuisine: Vietnamese

Diet: Gluten Free, Vegan, Vegetarian

Keyword: pickled carrots and daikon, vietnamese pickled carrots and daikon, Vietnamese pickled carrots and daikon recipe

Servings: people

Calories: 20kcal

Boil water. Pour water into a bowl and put it in the freezer to cool for an hour until the water is cold.
While the water is cooling, julienne your daikon and carrots. For detailed step-by-step instructions on how to julienne daikon and carrots, see above in the blog post.
Rinse your carrots until the water runs clear. This will prevent orange color from bleeding out of the carrots and making the daikon orange.
Combine the cold water, vinegar, sugar, and salt in a jar and mix.
Add the julienned daikon and carrots. Close the lid and let it sit out at room temperature for 3 days.
After 3 days, put it in the fridge for storage. They can be stored in the fridge for up to 3 months.

What kind of jar should I use? I would recommend using a glass jar without a metal cover. Metal tends to rust, and you don't want that in your food.
Storage. These pickled carrots and daikon should be stored in an airtight container in the refrigerator for up to 3 months.
For more tips and ingredient substitutions, please refer to the blog post!