Sunday, January 27, 2013

Do Chua (Vietnamese Pickled Carrot and Daikon Radish)

  • 1/2 pound carrots, julienned or cut into match-like strips
  • 1/2 pound daikon radish, julienned or cut into match-like strips
  • 4 cups water
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • In a large bowl, mix water, sugar and salt. Stir until sugar and salt completely dissolved. 
  • Add carrot and daikon strips into the bowl and mix well.
  • Transfer to sterilized jars. Seal and refrigerate for at least overnight before consuming. It should last about 1 month in the refrigerator.


  1. Priscilla, I had never taken Asian pickes so seriously before until I stopped by your blog. This looks so stunning and something I am craving for right now!

  2. how much water?

    1. Gosh, I really apologize. I just realized that there are many comments left in here where I didn't receive notification in my inbox. Recipe is updated.

  3. Love the carrot and the pickle of carrot is great

  4. how many jars does this make? I am making it with a class of 20 3rd graders, each using their own half pint jar like the one shown, and need to have my proportions correct before we start. thank you for any guidance!