Vietnamese Pickled Daikon Radish and Carrots (Đồ Chua)
5 from 2 votes
This Vietnamese Pickled Daikon Radish and Carrots is one of those pickled vegetable staples you can easily prepare to store and enjoy with a variety of Vietnamese dishes—from bun cha bowls, bánh mì, and so much more. I personally enjoy a 50-50 ratio of carrots and radish but in Vietnam, there are usually way more radish than carrots.
In a large strainer with a catch basin, place the sliced radish and carrot. Add in the salt and mix well to coat the veggies in the salt.
Leave to sit for at least 30 minutes to remove some of the liquid from the veggies.
Meanwhile, prepare the pickling liquid by mixing together the hot water and sugar until the sugar has dissolved. Mix in the vinegar. Feel free to adjust to your desired sweetness and sourness levels. Leave this mixture to completely cool.
Pickling the Veggies
After leaving the veggies to sit, run it through water 2-3 times to wash out the salt.
Drain the veggies from the water and carefully squeeze to remove the excess liquid.
Transfer the veggies into the jar. Carefully compress into the jar.
Pour the liquid into the jar to completely submerge the veggies. If the veggies aren’t submerged, feel free to add 2-3 tbsp more water to completely submerge.
Seal the bottle well then give the bottle a good shake (if you added more water)
You can leave the jar in room temperature to allow it to pickle. I left mine for 24 hours before placing it in the refrigerator. Note that this can depend on your room temperate. The room temperature here is usually at 30C.