Vietnamese Quick-Pickled Daikon & Carrots (Đồ Chua)

Vietnamese Quick-Pickled Daikon & Carrots (Đo Chua) in a mason jar with a shallow white dish containing some of the pickle next to it.

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A classic Vietnamese quick pickle made with daikon and carrots in a sweet-tart rice vinegar brine. It adds bright crunch to bánh mì, grilled meats, salads and vermicelli bowls.

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Prep Time:35

Cook Time:5

Cooling and refrigerating time:1 30

Total Time:1 1 10

Course: Condiment

Cuisine: Vietnamese

Keyword: Carrots, daikon, đồ chua, quick pickle

Servings: quart

Calories: 349kcal

Author: Rob Bilson

Equipment

Mandoline, julienne peeler or knife
Colander
1-quart wide-mouth Mason jar

Ingredients

½ pound carrots, peeled
½ pound daikon radish, peeled
1 tablespoon kosher salt
1 cup water
¼ cup white sugar
½ cup rice vinegar

Instructions

Julienne the carrots and daikon using a mandoline, julienne peeler or by cutting them into matchsticks with a knife.
Place the vegetables in a colander, toss with the salt and let sit for 20 minutes. This step draws out excess moisture and mellows some of the sulfur compounds that give daikon its pungent aroma.
After 20 minutes, rinse the carrots and daikon, then squeeze out as much liquid as possible. Fluff lightly and transfer to a 1-quart wide-mouth Mason jar.
Meanwhile, bring the water to a simmer. Add the sugar and whisk until dissolved, then turn off the heat and stir in the rice vinegar.
Pour the hot brine over the vegetables, pressing them down to submerge. Top off with additional water if needed.
Let cool to room temperature, then cover and refrigerate. For best flavor, wait at least 24 hours before using.

Notes

Distilled white vinegar can be used in place of rice vinegar; increase the sugar to ½ cup to balance the acidity.

Nutrition