Pickled Carrots & Daikon Radish (Do Chua)

This Pickled Carrots & Daikon Radish is brightly flavored and palate-cleansing in every crisp bite. It brings your fried and grilled entrees, sandwiches, and salads to new heights with an explosion of fresh and sweet-tangy flavors. Also known as Do Chua, this popular Vietnamese pickled side dish is so easy to put together with 5 inexpensive ingredients.

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: I used 2 large carrots for this recipe. If you have small ones, you can 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. I used 5 tablespoons of granulated white sugar, which I find to perfectly balance the acidity. However, the sweetness level of your Pickled Carrots & Daikon Radish depends on your preference.

How to Make Do Chua

1. Prepare the Carrots and Daikon Radish. First, peel, wash, and slice them into fine strips. Once done, place them in a big bowl and sprinkle salt all over. Then, toss and massage for a bit, then set aside for at least 20 minutes.
2. Make the Vinegar Solution. Next, add the rice vinegar and sugar to a saucepan and let it boil under medium heat. While boiling, stir until the sugar is dissolved. Then remove from heat and allow it to cool for a few minutes.
3. Mix together. After cooling, drain the carrots and daikon radish on a colander, and squeeze out any excess moisture using your hands. Next, transfer the drained veggies to a medium bowl and pour the vinegar solution. Then, toss until the solution is evenly distributed.
4. Marinate and Chill. Finally, allow the mixture to blend and settle at room temperature for at least an hour before serving. Place any leftovers in the fridge to store for future use.

Toni’s Tips for Do Chua

• Let the flavors meld. 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. Also, you can also add a few chili pepper slices or a sprinkling of chili flakes if you want it on the spicy side. Alternatively, you can also add red shallots and garlic for a more savory punch.
• Opt for rice vinegar. 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. Use a mandoline if you have one. You can also shred the vegetables with a grater or the grating disk on a food processor.
• Don’t let the smell bother you. 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.

FAQs for Pickled Carrots and Daikon Radish

How Do I Store Pickled Carrots and Radish?

The pickles should kept in the refrigerator for up to three weeks. Use sterile jars with tight lids to keep it fresher longer. Always use a new, clean spoon when scooping to prevent bacteria build-up.

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If you tried this pickled carrots and daikon radish (Do Chua) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

Photos by Alfonso Revilla