Do Chua - Vietnamese Pickled Carrots and Daikon
Do Chua - Vietnamese Pickled Carrots & Daikon! Whether you’re topping a banh mi or spicing up a bun salad, these pickled veggies are sure to become a staple in your kitchen.
Servings : Jar
Calories : 173kcal
Ingredients
- 1 large carrot, 5 oz
- ½ daikon radish, 5 oz
- 1 teaspoon salt
- ⅝ cup (150 ml) white balsamic vinegar, or rice vinegar
- ¾ cup (180 ml) boiling water
- 3 tablespoon (40 g) sugar
Instructions
- Cut the carrot and daikon into matchsticks. Place them in a bowl with salt and massage briefly by hand. Let it sit for 10 minutes, then rinse under cold water and drain well.
- In a bowl, dissolve the sugar in hot water, then stir in the vinegar.
- Place the vegetables in a clean mason jar (16oz) and pour the brine over them, making sure they are fully submerged.
- Seal the jar and refrigerate for at least 12 hours. The flavors will develop more as it sits, so it’s worth the wait! → If in a hurry, it's ok to use them after 2 hours.
Notes
- Daikon Radish: If you can’t find daikon radish, substitute with turnips or radishes.
- Store: Do Chua can be stored in the fridge for up to 4 weeks.
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Nutrition
Calories: 173kcal | Carbohydrates: 75g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 461mg | Potassium: 568mg | Fiber: 3g | Sugar: 28g | Vitamin A: 167IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 2mg
