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.