pickled daikon and carrotsAs a regular accouterment of Vietnamese cuisine, pickled daikon and carrots are great as a little side nibble with your rice and meat dishes or as an addition to your salad. The crunchy texture, and sweet and sour taste adds that extra little touch to your meal. You might have tried a Vietnamese ‘banh mi’ sandwich before, and this is one of the essential ingredients to complete the full banh mi experience.
The pickled daikon and carrots are usually thinly shredded, but while I was growing up, my mum also made them in coin-sized slices for easier enjoyment. At home we used to eat them straight from the jar like Americans eat their pickles.

Do chua - Vietnamese pickled daikon and carrots
Serves 25
48 calories
11 g
0 g
0 g
0 g
0 g
79 g
112 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 48
Calories from Fat 1
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 112mg
Total Carbohydrates 11g
Dietary Fiber 1g
Sugars 10g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 1 pound (450 grams) daikon, julienne shredded
  2. • 1 pound (450 grams) carrots, julienne shredded
  3. • 2 teaspoons sugar
  4. • 1 teaspoon salt
  5. • 10 whole peppercorns
pickling liquid
  1. • 2 cups (475 grams) of boiled water
  2. • 1 cup (200 grams) of sugar
  3. • 2 ½ cups (350 grams) white vinegar
  1. 1. Julienne cut the daikon and carrots. You can use a julienne slicing tool or cut them crosswise into 2 ½-inch (6 cm) long segments, and then again into ¼-inch (1/2 cm) thick strips.
  2. 2. In a large bowl, hand-toss the daikon and carrots together with sugar and salt until the vegetables begin to soften. As a test, the vegetables are soft enough once you can bend a piece of daikon without it breaking.
  3. 3. Transfer the vegetables to a colander, rinse with cold water and let drain.
  4. 4. Make the pickled liquid by mixing boiled water, sugar, and vinegar together. Stir until the sugar is dissolved. Let the pickled liquid cool off.
  5. 5. Add the vegetables and peppercorns until they are packed tightly into a 2 quart (2 liter) jar, and pour the pickled liquid over to cover. Seal the jar and put it in the refrigerator.
  1. The pickled daikon and carrots are ready to be eaten the next day, but the flavor will enhance over time. It will last about 4-6 weeks sealed in the refrigerator.
DiepLicious https://dieplicious.com/

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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