Name: Vietnamese Carrot & Radish Pickles
Prep time: 20 min
Cook time: 3 d
Total time: 6 d 20 min
Yield: 5
Ingredients: 200 gr radishes; 500 gr carrots; 1.5 Tbsp salt; 200 ml water; 100 gr sugar; 100 ml apple cider vinegar; water

Do Chua

Vietnamese Carrot & Radish Pickles

Do Chua, the essential Vietnamese pickle, adds a tangy crunch to dishes like banh mì, rice plates, and noodle bowls. This quick-pickle recipe swaps daikon for common radish, making it even more accessible while preserving its crisp, refreshing flavor.

Cuisine: Vietnamese Courses: Sauce/Condiments/Dressing Recipe Tags: F Fermenting F FlavorBooster R RootVegetables S Snack V Vegan

Comforting

Prep Time 20 mins Cook Time 72 hrs Total Time 144 hrs 20 mins Servings: 5

Ingredients

5 servings

Vegetables:

200 gr radishes (, peeled and cut into thin matchsticks)
500 gr carrots (, peeled and cut into thin matchsticks)
1.5 Tbsp salt

For the vinegar solution:

200 ml water
100 gr sugar (, granulated (about 7 Tbsp)
100 ml apple cider vinegar (, distilled)
filtered water (to top off jars)

Instructions

Peel and cut the radish and carrots into thin matchsticks using a mandoline slicer or knife. Smaller cuts will pickle faster.
Place the cut vegetables in a large bowl. Sprinkle evenly with salt and toss well. Let sit for 15 minutes to draw out excess moisture.
Rinse the salted vegetables thoroughly under cold water. Using clean hands, squeeze the vegetables in small handfuls to remove as much moisture as possible.
Pack the vegetables tightly into clean jars, filling nearly to the top.
In a small pot, bring 200 ml of water to a boil. Add sugar and stir to dissolve completely. Remove from heat and stir in the vinegar.
Pour the vinegar solution into the jars, covering the vegetables. Top off with filtered water if needed to fully submerge the contents.
Screw on lids and place jars in a warm area to ferment. Check the flavor every 12-24 hours. Pickling typically takes 2-5 days depending on room temperature.
once the desired flavor is reached, refrigerate. The pickles will keep for up to 4 weeks, or until too sour or soft.

Note

Tips:

Mandoline slicing helps maintain even texture and size, which leads to uniform pickling.
When available try to replace the radish with daikon or add other crunchy vegetables. Experiment with the ratio according to your liking.
The salting step is crucial to keeping pickles crisp - don’t skip it.
For a more intense flavor, increase vinegar slightly or let ferment longer before chilling.
Use sterilized jars to ensure the pickles stay fresh longer.
Avoid using metal lids or utensils during pickling, as vinegar can react with metals.
Serve chilled for the best crunch and refreshing contrast in savory dishes.

Keywords: Pickles ,Homemade,WasteReduction,

Vietnamese Carrot & Radish Pickles