Pickled Carrots & Daikon Radish (Do Chua)

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.


– 1, 1lb daikon radish – 2 large carrots – ½ tbsp kosher salt – 1 C rice vinegar – 5 tbsp sugar

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.)