Vietnamese Pickled Carrots and Daikon- “Dua Chua” Recipe
These Vietnamese Pickles are my go-to condiment for so many Vietnamese dishes. Du Chua (pickled daikon and carrots) adds that pickled sour, tangy and sweet crunch to the famous Vietnamese Banh Mi sandwich 🥪 (see recipe for sandwich -here-) and used as a side or condiment for a bunch of other signature Vietnamese dishes.
Ever since completing the Master Food Preserver program from @cce_ulster in 2014, this journey has helped me create many pickled and fermented foods including the launch of @seeknorth Kombucha.
Looking forward to doing a lot more food preservation in 2022! What’s your favorite fermented or pickled food?
Ingredients:
4 Large carrots- Peeled and julienned
1 - 2 large daikon radish (you want a mixture of like 60% carrots and 40% daikon)- Peeled and julienned
2 tsp Sea salt + 2 tsp sea salt for brine
3/4 cup white vinegar
1/2 cup apple cider vinegar
4 cups water
1/2 cup sugar (white sugar)
3 garlic cloves, peeled (optional)
PREPARATION:
Julienne carrots and daikon cutting into thin match sticks about 2” long
Keep carrots and daikon separate bowls. After slicing all carrots and daikon, sprinkle 3/4 tsp salt in each bowl and mix/toss by hand. Wait another 5 min and re-toss again. Repeat 3 times then drain in colander.
Fill bowl with cold water and rinse 2-3 times until water for bowls runs clear.
In pot boil water, 2 tsp salt, vinegar and sugar and stir til sugar and salt is completely dissolved. Taste brine, if you want a little more zing add up to another 1/2 to 1 cup of vinegar.
Combine rinsed and drained carrots/daikon in large bowl (optional- toss in garlic).
Pack jars with veggies and top with vinegar/brine solution. If you don’t have enough brine make another portion of the brine to top off jars.
Refrigerate and serve/eat cold! .
I like my pickles to rest in the fridge for at least 3 days for optimal flavorful and sourness.