Vietnamese Pickled Carrots and Daikon (Đồ Chua)
A jar of these pickles in the fridge changes how you approach meals. They bring a necessary sharp contrast to roasted meats, sandwiches, and rice bowls, holding their texture for weeks.
Consistency is your primary goal.
The speed at which the brine penetrates the vegetable depends on the thickness of your matchsticks. Keep them uniform so every piece finishes pickling at the same time.
- Mandoline or sharp chef's knife
- Large mixing bowl
- Quart-sized glass mason jar
- Small saucepan
What goes in.
- 1 lbDaikon radish, peeled and cut into 3-inch matchsticks
- 1 lbCarrots, peeled and cut into 3-inch matchsticks
- 1 tbspKosher salt
- 2 tbspGranulated sugar
- 1.5 cupsDistilled white vinegar
- 1.5 cupsWarm water
- 1/2 cupExtra sugar for the brine
Drawing out excess water
Tossing the matchsticks with salt and sugar and letting them sit until limp allows them to shed water, which ensures they stay crunchy once submerged in the vinegar rather than becoming soggy.
The method.
Prepare the vegetables
Cut your carrots and daikon into thin matchsticks, roughly 1/8 inch thick. Uniformity here ensures even pickling.
Macerate
Place the matchsticks in a bowl, sprinkle with the 1 tablespoon salt and 2 tablespoons sugar. Massage with your hands for two minutes until the vegetables soften and release moisture. Rinse thoroughly with cold water and drain well.
Make the brine
In a saucepan, combine vinegar, warm water, and the remaining 1/2 cup sugar. Stir over low heat until the sugar is fully dissolved. Let it cool to room temperature.
Pack and submerge
Stuff the drained vegetables into your mason jar. Pour the cooled brine over them until they are completely submerged. Press down to remove any trapped air pockets.
Wait
Seal the jar and let it sit on the counter for at least one hour before moving it to the refrigerator. They are ready to eat after 24 hours.
When it doesn't go to plan.
If you want a slight bite, add two or three whole bird's eye chilies to the jar before pouring in the brine.
Always use filtered or distilled water if your tap water is heavily chlorinated, as it can dull the flavor.
Do not skip the rinsing step after macerating, or the final product will be aggressively salty.
The ones that keep coming up.
How long do these last in the fridge?
They stay crisp and bright for up to one month if kept fully submerged in the brine.
Can I swap the white vinegar?
White vinegar provides the clean, sharp finish required. Apple cider vinegar will change the color and add a fruitier note that alters the final profile.
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