{"id":13279,"date":"2016-08-23T05:00:40","date_gmt":"2016-08-23T12:00:40","guid":{"rendered":"http:\/\/www.thatrecipe.com\/blog\/?p=13279"},"modified":"2024-03-31T09:12:50","modified_gmt":"2024-03-31T16:12:50","slug":"do-chua-carrot-radish-pickles","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/do-chua-carrot-radish-pickles\/","title":{"rendered":"Do Chua: Pickled Vietnamese Carrot and Daikon"},"content":{"rendered":"\n
Do Chua is a tasty Vietnamese pickled carrot and daikon relish that no self-respecting Banh Mi sandwich would be without. <\/p>\n\n\n\n
Crunchy, vinegary with just a touch of sweetness, this adds a delicious contrast to sandwiches, wraps, noodle dishes, egg rolls, etc. Or serve it as a crunchy side dish with rice and meat (or tofu).<\/p>\n\n\n\n<\/figure>\n\n\n\n
Do Chua is a quick pickle sometimes called a refrigerator pickle. No canning or fermenting needed. Just chop the vegetables into matchstick sized pieces and add the brine. Then pop it into the fridge.<\/p>\n\n\n\n
Technically, you can eat it immediately. But, it is so much better if you make them at least a few days ahead of time to allow the vegetables to soften some and the flavors to deepen. <\/p>\n\n\n\n
It stores in the fridge for a few weeks\/months, I guess. Mine never lasts that long.<\/p>\n\n\n\n
What is Daikon Radish?<\/h2>\n\n\n
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Daikon is Japanese for \"big root\", which is understandable looking at the photo above. They look like a giant white carrot on steroids. Kind of like a parsnip only whiter.<\/p>\n\n\n\n
They are a winter radish most often used in southern and eastern Asian cuisines. The taste is mild and slightly sweet with just a little bit of spice to it as compared to other radishes.<\/p>\n\n\n\n
Here in California they are rather easy to find in the produce departments, but you may need to ask your grocer or check a specialty Asian market. <\/p>\n\n\n\n
Ingredients for Do Chua<\/h2>\n\n\n\n
There are only 5 ingredients in this recipe, plus water. And all but one are easy to find:<\/p>\n\n\n\n
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daikon (see above)<\/li>\n\n\n\n
carrots, traditionally orange carrots are used<\/li>\n\n\n\n
rice wine vinegar (I prefer mild vinegar, but you can use any clear vinegar)<\/li>\n\n\n\n
salt<\/li>\n\n\n\n
sugar (I don't use other sweeteners when pickling)<\/li>\n<\/ul>\n\n\n\n
More Carrot Recipes from #OurFamilyTable<\/h2>\n\n\n
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Make carrots the star of the show with these fabulous recipes from some of my favorite bloggers: <\/p>\n\n\n\n
![\"matchstick](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2016\/08\/Do-Chua-pin2.jpg\")
<\/figure>\n\n\n\n![\"Do](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2016\/08\/carrots-and-daikon-1024x768.jpg\")
<\/figure><\/div>\n\n\n![\"Our](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2019\/10\/Our-Family-Table-400x400.png\")
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