This is a staple in my fridge and so easy to make. it's simply white vinegar, sugar, and salt. I can't get enough of the sweet, sour, savory bite of pickled carrots and daikon. Keep some handy for accompaniments in nuoc mam, banh mi, bun dishes, nem nuong dishes, goi (such as lotus root salad), and the list goes on.
Since we make a large batch at a time, we prefer to shred the carrots and daikon in the food processor instead of cutting them. We find that they still retain a nice crunch even shredded. We used to dilute the vinegar with water but with just white vinegar (5%) we find that the crunch and flavor lasts longer.
Pickled Carrots and Daikon
Printable Recipe
- Carrots
- Daikon
- white distilled vinegar
- season with salt and sugar to taste
My parents actually make a carrot/daikon salad with sunflower oil w/o even pickling them vegetables.
ReplyDeleteThat sounds fantastic. This is also a very common base for many vietnamese "goi" salads which I will post in a few days.
ReplyDeleteLove your blog, and the photos are great. We have a dressing that works with raw veggies and especially helps with guests who don't like boring uncooked vegetables. We'll post it soon on our blog and come back and comment.
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Ah, there's that daikon! I'm going to have to try pickling.
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Just discovered your blog after reading Rasamalaysia post about Shaking Beef. Your photos are excellent as well as your articles.
ReplyDeleteHow much salt and sugar to amount of carrot do you personally use when making the Pickled Carrot & Daikon? e.g. 10 carrots...? tsp of salt and......? tsp of sugar
Thanks very much.....Mary Ann
Mary Ann: Since you're diluting the vinegar, you really do not need much salt and sugar. Typically for every cup of water/vinegar mixture, we use about 1 ts of salt and sugar. Thanks for visiting and reading our blog!
ReplyDeleteI've been looking for some do chua recipes. It's the simplest thing in the world; I just wanted to make sure I was doing it right. What kind of vinegar do you recommend?
ReplyDeleteAaron: We just use regular white vinegar since we want to flavors of the carrots and daikon to be as pure as possible, but no reason why if you like rice vinegar or any other type that you can't use it. Taste your mixture as you season with salt and sugar. It should be combination of sour with slight salty and sweet.
ReplyDeleteI have always wanted to know how to make this! Thanks for posting!
ReplyDeleteI love ur blog! i just found it today!
ReplyDeleteCan you tell me what kind of food processor you use to cut up the carrots and daikons? thanks!!!
yvonne: thanks! we simply use the shredder blade on our cuisinart. if you're not making alot you can use a mandoline or simply cut them to matchstick size with a knife. happy cooking!
ReplyDeleteTo make it crunchy, sprinkle with salt.Let stand 10 minutes or until moisture is released before following the recipe.
ReplyDeleteThis is what I really wanted to do ever since. Thanks for the reminder.
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