Equipment
- Mandolin slicer
- Vegetable shredder
Ingredients
Vegetables:
- 1 daikon (≈300 g / 0.66 lb)
- 1 lbs carrot (≈320 g / 0.70 lb)
Quick Pickle:
- 2 tsp salt
- 4 tbsp rice vinegar (5%)
- 2 tbsp sugar
Longer Pickle (syrup method):
- 1.5 cup water (375ml)
- 1.5 cup sugar (375ml)
- 1.5 cup rice vinegar (5%) (375ml)
Instructions
Prep the Veggies
- Peel carrots and daikon.
- Crunchy style: Cut into matchsticks (carrots slightly thinner than daikon). Toss with 1 tsp salt, rest 15 min, rinse 2–3×, and gently squeeze — sticks should be nicely bendable.
- Thin style: Julienne using a mandolin slicer.
Pickle
- Quick style: Toss veggies with salt, rice vinegar, and sugar. Let sit 30 min — ready to enjoy!
- Longer style: Make the brine. Pack veggies into a jar, pour brine over, refrigerate 8 hrs — ready to enjoy!
Notes
Substitutes & Tips
- No daikon? Swap with kohlrabi or green papaya.
- This brine works beautifully with other veggies too: cucumber, cauliflower, broccoli (buds and stems), or morning glory/water spinach (rau muống).
- For the brine, rice vinegar, apple cider vinegar, or distilled vinegar all work well.
- To store Đồ Chua long-term, sterilize your containers.
- Avoid leaving pickles at room temperature — they’ll turn too sour.
- When using a mandolin or shredder, wear a cut-resistant glove to stay safe.
Tried this recipe?Let us know how it was!