Vietnamese pickled daikon radish and carrot (Do Chua)

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Delicious match-stick cut cucumber and daikon, commonly found in salads and stuffed into banh mi sandwiches. Tangy, sweet, salty, and full of win!

Most recipes call for over a cup of sugar, but I found the minimum needed to ensure sweetness.

Difficulty: Easy - for beginners
Serves: as many as you want

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: snack · side · carrot · pickle · vietnamese · daikon ·

Ingredients

1 large daikon radish, peeled and cut into match-sticks
2 large carrots, peeled and cut into match-sticks
2 cups water
1 cup rice vinegar or distilled white vinegar
3-4 tablespoons white sugar (or palm sugar if you can find it)
2 tablespoons salt
Up to 1 tablespoon red pepper flakes (optional)

Method

Peel and cut your daikon and carrots into match-stick sized slices. Combine in a bowl with the water, vinegar, sugar, salt, and pepper flakes (optional). Cover the container full of do chua, and let it sit in your refrigerator for at least three days (they start to get somewhat tasty on day 2, but the full flavor doesn't hit until day 3). If the container develops the characteristic "stinky daikon" smell, don't worry! This is normal. If it bothers you just open the container near a ventilation source and let it sit for 10-15 minutes before serving.

Put that sh*t on everything! IT'S GOOD FOR YOU!

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