Vietnamese Pickled Carrots and Daikon (Đồ Chua)
Vietnamese pickled carrots and daikon have a light, crisp bite with a clean balance of sweet and tangy flavors. The texture stays fresh and slightly crunchy, making it perfect for adding contrast to rich dishes or layering into sandwiches. Simple, quick to prepare, and even better after a day in the fridge.
Equipment
- Glass Jars with Lids
- Mixing bowl
- Small saucepan
- Knife or Julienne Peeler
Ingredients
For the vegetables
- 2 cups daikon radish peeled and cut into thin matchsticks
- 1½ cup carrots peeled and cut into thin matchsticks
For the brine
- 1 cup warm water
- ½ cup white vinegar
- ¼ cup sugar
- 1 teaspoon salt
Instructions
- Place the cut daikon and carrots in a bowl. Sprinkle lightly with a pinch of salt and gently massage for 1 to 2 minutes until they begin to soften slightly.
- Rinse the vegetables under cold water and squeeze out excess moisture. This step removes harshness and keeps the texture crisp, not watery.
- In a bowl or saucepan, combine warm water, vinegar, sugar, and salt. Stir until fully dissolved.
- Pack the vegetables into clean jars, keeping them fairly tight but not crushed.
- Pour the brine over the vegetables until fully submerged. Let sit at room temperature for about 1 hour, then seal and refrigerate.
- Ready to eat after 4 to 6 hours. Best flavor develops after 24 hours.
Notes
- Texture control: The quick salt massage step is what gives that signature light crunch instead of a raw bite. Do not skip it.
- Cut matters: Keep everything thin and even. Thick pieces won’t absorb the brine properly.
- Balance check: Taste the brine before pouring. It should be lightly sweet, tangy, and slightly salty. Adjust before committing.
- Storage: Keeps well in the fridge for up to 3-4 weeks.
- Brine clarity: This style uses a clean, clear brine. No spices, no garlic. That’s exactly what you’re seeing in your image.
