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Vietnamese Pickled Daikon & Carrot Recipe (Đồ Chua)



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Rate this recipe 4.8/5 (8 Votes)


  • Vinegar Solution:
  • 1/2 lb daikon radish
  • 1/2 lb carrots
  • 1 tablespoon salt
  • 1/2 c hot water to dissolve 5 tablespoons sugar
  • 1 c water
  • 4 tablespoons distilled vinegar


Preparation time 15mins


Step 1

1. Cut carrots and daikon to desired size.
2. Sprinkle salt and toss well. Soak for 15 minutes.
3. Rinse thoroughly and slightly squeeze to remove excess moisture. Dry & add to jars.
4. Dissolve sugar in hot water, then combine with remaining vinegar and water.
5. Add vinegar solution to jars to cover daikon & carrots. Seal, store at room temperature until pickled to your taste, checking every 12 or 24 hours.
6. Refrigerate when ready, up to 3 weeks, or until too sour or veggies lose their crunch.

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