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Pickled Carrot & Daikon {Đồ Chua}

  • Author: by Mary
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 3-4 8oz. jars 1x


Units Scale
  • 1 large carrot (8 oz.)
  • 8 oz. daikon radish
  • 1 tsp salt
  • 5 Tbsp white sugar
  • 1/2 cup hot water
  • 1 cup water
  • 1/4 cup distilled vinegar


  1. Cut both the carrot and daikon into matchsticks slightly shorter than the jar you plan to use. I cut mine to about 3" long.
  2. Toss the matchsticks with the salt and let sit for 15 minutes. After 15 minutes (quite a bit of liquid should be released) rinse well (multiple times) with cool water.
  3. Drain the water and pat the matchsticks completely dry.
  4. Dissolve the sugar into the hot water, stirring until totally dissolved. Add the remaining (cool) water and distilled vinegar. Stir.
  5. Put the matchsticks into your clean jars, then pour the vinegar solution into the jars until just covering the matchsticks. Seal, and refrigerate.
  6. Let these sit for 24 hours, or more if you want a more pickled taste.