Pickled Carrots & Daikon Radish (Do Chua)

BY : PUBLISHED : March 23rd, 2022 UPDATED: August 5th, 2022

Let this brightly flavored, palate-cleansing Pickled Carrots & Daikon Radish bring your fried and grilled entrees, sandwiches, and salads to new heights! It is an explosion of clean, fresh, and sweet-tangy flavors with every crisp mouthful. You will be pleasantly surprised by how easy this popular Vietnamese pickled side dish is to put together using 5 inexpensive ingredients that you usually have in your pantry.

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finished pickled carrots in a jar and in two separate bowls against a white background

What Is It?

Called "Do Chua" by the locals, which simply means "sour things" in English. It is a well-loved Vietnamese pickled vegetable traditionally seen on bánh mi sandwiches. Simply made with carrots and daikon radish slices pickled in rice vinegar and sugar. They are also great over rice, in a salad, or as a garnish for dipping sauces like this garlic sauce. Or even just as something to snack on. We love how its fresh flavors clean our palates during mealtime, especially when eating savory dishes like these 16 Savory Tofu Dishes.

 Ingredients Needed to Make Pickled Carrots & Daikon Radish

  • Daikon radish - Is a winter radish also commonly known as white or icicle radish. Unlike the usual zesty, peppery red radishes that we use on salads, this one is milder in flavor with a sweeter undertone and the same crisp texture. It is a low-calorie cruciferous vegetable with an impressive nutrient profile, including fiber, vitamin C, and antioxidants.
  • Carrots - We used 2 large carrots for this recipe. If you have small ones on your chiller, you can just use three. However, the ratio between carrots and daikon depends on you, so add as much as you like.
  • Kosher salt - Tossing the sliced carrots and radish in salt and letting them sit for a while will draw out excess moisture from them. This makes the veggies stay crisp longer. It also helps with preserving their freshness longer.
  • Rice vinegar - Made of fermented rice, this vinegar has a milder and sweeter taste compared to regular white vinegar. You can use apple cider or white vinegar as substitute, but take note that the acidity levels differ, so it will turn out differently.
  • Sugar - Gives the pickling solution sweetness, which cuts through the tanginess of the vinegar nicely. We used 5 tablespoons of granulated white sugar, which we find to perfectly balance the acidity. However, the sweetness level of your Pickled Carrots & Daikon Radish depends on your preference.

How to Make Pickled Carrots & Daikon Radish

  1. Prepare the Carrots and Daikon Radish. Peel, wash, and slice them into fine strips. Once done, place them in a big bowl and sprinkle salt all over. Toss and massage for a bit, then set aside for at least 20 minutes.
  2. Make the Vinegar Solution. Add the rice vinegar and sugar to a saucepan and let it boil under medium heat. Stir until the sugar is dissolved, then remove from heat and allow it to cool for a few minutes.
  3. Mix together. Drain the carrots and daikon radish on a colander, and squeeze out any excess moisture using your hands. Transfer the drained veggies to a medium bowl and pour the vinegar solution. Toss until the solution is evenly distributed.
  4. Marinate and Chill. Allow the mixture to blend and settle at room temperature for at least an hour before serving. The rest should be placed in the fridge to store for future use.
finished pickled carrots in a jar and in two separate bowls against a white background

 Success Tips:

  • The pickles' flavor improves over time, so the longer you allow the flavors to meld together, the better!
  • Play with the amount of vinegar and sugar to your liking. Add more vinegar if you want a tangier Do Chua, or add more sugar if you prefer it sweeter. You can also add a few chili pepper slices or a sprinkling of chili flakes if you want it on the spicy side. You can also add red shallots and garlic for a more savory punch.
  • Having made this with both rice vinegar and white vinegar, I can say that it's worth getting the rice vinegar if you don't already have some in your pantry. There's something off and a little aggressive about these pickles when made with white vinegar, which probably has to do with rice vinegar's lower acidity level.
  • Make your prep time easier by using a mandoline if you have one. You can also shred the vegetables with a grater or the grating disk on a food processor.
  • When you open up the container, the daikon will have a distinct smell. Do not throw it away as this does not mean it has gone bad.

Frequently Asked Questions

  1. Why does it have a funky smell? The smell mainly comes from the daikon radish. It contains sulfur compounds that produces a not-so-pleasant odor, especially when pickled. Salting it should reduce the smell, but not entirely. Do not let it turn you off from this great-tasting side dish, though.
  2. Can I serve it right away? Technically, you can because the vinegar solution is boiled. However, we do not suggest skipping the marinating time for the best results.
  3. How long can I store it? The pickles should keep around three weeks. Use sterile jars with tight lids to keep it fresher longer and keep it refrigerated. Always use a new, clean spoon when scooping to prevent bacteria build-up.

Looking for other easy-to-make homemade Pickles? Try these:

  • Small-Batch Pickled Beets - A delightful way to add a sweet and tangy flavor to your salads, sandwiches, or side dishes. An easy refrigerator pickle that looks great in jars but would look absolutely gorgeous on your plates. Transform these earthy beets into delicious and tender slices of utter bliss with just 5 ingredients.
  • Refrigerator Garlic Dill Pickles - Ditch the grocery store and do it yourself! These super-easy and simple Refrigerator Garlic Dill Pickles are such a dream! They are an essential when making a vegan chickpea tuna salad and a very necessary addition to our favorite potato salad. Enjoy!

Photos by Alfonso Revilla

finished pickled carrots in a jar and in two separate bowls against a white background

Pickled Carrots & Daikon Radish (Do Chua)

Stefan
Let this brightly flavored, colorful jar of Pickled Carrots & Daikon Radish bring your fried and grilled entrees, sandwiches, and salads to new heights! It is an explosion of clean, fresh, and sweet-tangy flavors with every crisp mouthful.
5 from 34 votes
Prep Time 30 mins
Cook Time 0 mins
Marinate 1 hr
Total Time 1 hr 30 mins
Course Dinner, Lunch
Cuisine Asian, Vietnamese
Servings 6 servings
Calories 70 kcal
METHOD Stove
DIET Vegan

Ingredients
  

  • 1 one-pound daikon radish
  • 2 large carrots
  • ½ tablespoon kosher salt
  • 1 cup rice vinegar
  • 5 tablespoons sugar

Instructions
 

  • Peel and rinse the daikon and carrots, and julienne them into fine strips. (You can use a mandoline for this, or you can take the opportunity to practice your knife skills.) Put the daikon and carrots into a bowl and toss with the salt. Set aside for 20 minutes.
  • Put the vinegar and sugar in a saucepan, and bring to a boil. Stir to make sure the sugar's dissolved, then remove from the heat and let cool.
  • Transfer the daikon and carrots to a colander, and rinse thoroughly. Squeeze out small handfuls of the vegetables to remove as much water as possible, then transfer them to a bowl. Pour the cooled vinegar-and-sugar mixture over, and toss to combine.
  • Let the mixture marinate at room temperature for an hour, then either serve or transfer to a container, cover, and refrigerate. The pickles should keep around three weeks. (When you open up the container, the daikon will have a distinct smell. It's not entirely pleasant. It won't taste bad or anything, but you can open up the container, leave the room, and come back in a little bit if the smell's not doing it for you.)

Notes

  • The pickles’ flavor improves over time, so the longer you allow the flavors to meld together, the better!
  • Play with the amount of vinegar and sugar to your liking. Add more vinegar if you want a tangier Do Chua, or add more sugar if you prefer it sweeter. You can also add a few chili pepper slices or a sprinkling of chili flakes if you want it on the spicy side. You can also add red shallots and garlic for a more savory punch.
  • Having made this with both rice vinegar and white vinegar, I can say that it’s worth getting the rice vinegar if you don’t already have some in your pantry. There’s something off and a little aggressive about these pickles when made with white vinegar, which probably has to do with rice vinegar’s lower acidity level.
  • Make your prep time easier by using a mandoline if you have one. You can also shred the vegetables with a grater or the grating disk on a food processor.
  • When you open up the container, the daikon will have a distinct smell. Do not throw it away as this does not mean it has gone bad.

Nutrition

Calories: 70kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 615mgPotassium: 250mgFiber: 2gSugar: 13gVitamin A: 4009IUVitamin C: 18mgCalcium: 31mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Reader Interactions

Comments

  1. Jeanette Herrada says

    5 stars
    Ive got a garden full if daikon radishes growing. Definitely a recipe to try, eight along my makeup ng my pickles.

    • Andrea White says

      Perfect timing! Let us know what you think 🙂

  2. Jay says

    Looks so good!

    • Andrea White says

      Right?! Such a fun one to try out!

  3. Michelle Cehn says

    I can't believe how easy this is! I feel like I've been missing out big time!

    • Andrea White says

      You're going to love it!

  4. Tina G says

    Sounds amazing! I think I would love this on some tacos!

    • Andrea White says

      Great idea!

  5. Teodora Grujic says

    I'm making this today! Can't wait to try it!

    • Andrea White says

      Enjoy 🙂

  6. Jacqui says

    I love making this with Japanese meals! Such a great and easy recipe.

    • Andrea White says

      Definitely a delicious one! So good!

  7. Natalie Knezic says

    Yum, this sounds so delicious. I never tried pickled daikon. Well, now is the time. I'm making this for sure. Thanks!

    • Andrea White says

      You'll love it!

  8. Chris says

    This is my new favorite veggie side dish! The veggies are so crispy, juicy and perfectly flavored. Love this simple recipe!

    • Andrea White says

      I love how the veggies turn out too. So good and so simple!

  9. Amanda Meth says

    I LOVE pickled daikon and carrot! Thank you so much for sharing this recipe!

    • Andrea White says

      The best combo!

  10. Nancy Wu says

    this is a tasty side and goes so good with everything!

    • Andrea White says

      Yesss! Such a nutrition boost!

  11. Gina House says

    A must have for topping salads, sandwiches, and even potatoes. Yum!

    • Andrea White says

      Great combos!

  12. Gina Abernathy says

    I am looking forward to pickling more veggies this summer. These pickled carrots and daikon radishes look so mouthwatering. I like to eat pickled veggies as a side to my dinner at night.

    • Andrea White says

      This recipe is perfect for you!

  13. Giangi Tassin Townsend says

    so easy and so delicious, thank you for sharing

    • Andrea White says

      Enjoy!

  14. Andrea White says

    Need to try this on my sandwiches!

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