Sweet Pickled Carrot and Daikon (Do Chua) Recipe


Sweet du choa

Open a printable version

Yield: About 3 cups.

Ingredients:

  • 1 large carrot, peeled and cut into thick matchsticks
  • 1 pound daikon radish, no more than 2 inches in diameter, peeled and cut into thick matchsticks
  • 1 teaspoon salt
  • 2 teaspoons plus 1/2 cup sugar
  • 1 1/4 cups rice vinegar or white vinegar.

Method:

  1. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar.
  2. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp).
  3. Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water.
  4. Return vegetables to bowl and set aside.
  5. In another bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, stirring to dissolve the sugar. Pour over vegetables.
  6. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.
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2 responses to “Sweet Pickled Carrot and Daikon (Do Chua) Recipe

  1. Would you please correct the typo ‘diakon’ instead of ‘daikon’, also on the page with the link.

    • Thanks for the correction Linda. I never was the best at spelling. And thank you for visiting. I see you’re in Bucharest, been there and I like your city.

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