Vietnamese Daikon & Carrot Pickles (Đồ Chua)

The pickly crunch you should master since it's in so many Vietnamese recipes. Luckily Vietnamese pickles (Đồ Chua) is cheap and easy to make!

BY: Huy Vu do chua Pinterest image

INGREDIENTS

▢1/2 lb (226.8 g) daikon radish
▢1/2 lb (226.8 g) carrots
▢1 tbsp salt

VINEGAR SOLUTION

▢1/2 c boiling water
▢5 tbsp granulated white sugar
▢1 cup water
▢4 tbsp distilled vinegar

INSTRUCTIONS

Peel daikon and radishes, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
Rinse thoroughly to remove the salt and in small handfulls, squeeze to remove as much moister as you can.
Add to jars, filling almost to the top.

VINEGAR SOLUTION

Boil water then add sugar, mix to dissolve, then add vinegar.
Add the liquid to jars to fully submerge daikon & carrots. Add extra water if needed to cover the veggies.
Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.
Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

https://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/

Hungry Huy says: I prefer the taste of daikon to the carrots in this. You can mix up the ratios of each to your own liking. I like around 85% daikon and 15% carrots.

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