Vietnamese pickled carrots and daikon (radish)

Đồ Chua (Vietnamese Pickled Carrots & Daikon)

This recipe produces the classic refrigerator pickle used in Bánh Mì. It is light, refreshing, and keeps its crunch for up to 2 months.

Ingredients

The Vegetables

1 lb (500g) Daikon Radish: Peeled and cut into matchsticks (about 1/8" thick).

1/2 lb (250g) Carrots: Peeled and cut into matchsticks.

2 tsp Salt: For the "sweating" process.

2 tsp Sugar: For the "sweating" process.

The Pickling Brine

1 cup Warm Water (enough to dissolve sugar)

1/2 cup White Vinegar (distilled or rice vinegar)

1/2 cup Granulated Sugar (adjust to preference)

Instructions

1. Prep and "Sweat" the Vegetables

Place the julienned carrots and daikon in a large bowl. Sprinkle with the 2 tsp salt and 2 tsp sugar. Use your hands to massage and knead the vegetables for about 3 minutes.

Why? This softens the vegetables so they can bend without breaking and draws out excess water so they stay crunchy in the jar.

Test: They are ready when a piece of daikon can be bent into a circle without snapping.

2. Rinse and Dry

Drain the liquid that pooled in the bowl. Rinse the vegetables thoroughly under cold running water to remove excess salt. Squeeze them firmly in small handfuls to expel as much water as possible.

3. Prepare the Brine

In a separate bowl or measuring cup, combine the warm water, white vinegar, and 1/2 cup sugar. Stir until the sugar is completely dissolved. Let the brine cool to room temperature.

4. Jar and Chill

Pack the vegetables tightly into clean glass jars. Pour the brine over them until they are completely submerged. Seal the jars and refrigerate.

Pro Tips for Success

The "Stink": Pickled daikon has a naturally pungent, sulfurous smell when the jar is first opened. This is normal! If it bothers you, let the jar sit open for a minute before serving; the smell will dissipate.

Timing: While you can eat them after 1 hour, they taste best after at least 24 hours when the flavors have fully penetrated.

Ratios: Most home cooks prefer a 2:1 ratio of daikon to carrot, as daikon provides a lighter, crispier bite, while carrots are mostly for color and sweetness.

Storage: These will last in the refrigerator for 4 to 8 weeks. Always use clean utensils to scoop them out to prevent spoilage.