Vietnamese Daikon And Carrot Pickles (Do Chua)

Vietnamese Daikon and Carrot Pickles (Do Chua) provides a sweet-sour component to many Vietnamese dishes. Get this recipe for Vietnamese pickle.

Cooking Time:

Serves: 3 to 4
Total time: 15mins - 30mins
Course: Side
Cook Method: Pickle
Cuisine: Vietnamese


  • 250g daikon (radish)
  • 250g carrots
  • 2 tbsp salt
  • Pickling Vinegar

  • 120ml hot water (to dissolve)
  • 5 tbsp sugar
  • 240ml water
  • 5 tbsp distilled vinegar


  • 1. Cut carrots and daikon to sticks of desired length.
  • 2. Sprinkle salt over carrot and daikon sticks and toss to mix well. Set aside for 15-30 mins.
  • 3. Rinse thoroughly with water and squeeze gently to remove excess liquid. Arrange carrot and daikon sticks in jars.
  • 4. Dissolve sugar in hot water, add the remaining vinegar and water, and stir to combine.
  • 5. Pour pickling vinegar into the jars until the carrots and daikon is submerged. Seal and store at room temperature until pickled to taste; about 1-2 days.
  • 6. When ready, refrigerate up to 3 weeks, or until veggies lose their crunch or become too sour.

By Lam Nguyen