Vietnamese Pickled Vegetables (Đồ Chua)

Instructions

1. 1

   Cut the Daikon Radish and Carrot into uniform matchsticks about 2 inches long and 1/4 inch thick. Uniform cuts ensure even pickling and a consistent crunch. A Mandoline with a julienne blade makes this fast and precise, but a sharp Knife works perfectly well.

2. 2

   Place the Daikon Radish and Carrot matchsticks in a large Mixing Bowl. Sprinkle with 1 tsp Kosher Salt and 2 tsp Sugar. Toss well to coat, then let sit for 10–15 minutes. The vegetables will release water and soften slightly — this is the 'quick wilt' step that gives them their signature tender-crunchy texture.

3. 3

   After 15 minutes, rinse the vegetables thoroughly under cold running Water to remove the Kosher Salt and Sugar. Taste a piece — it should be pleasantly mild. Drain well, then squeeze out as much excess Water as possible using your hands or a clean Kitchen Towel. This step is key: wet vegetables will dilute your brine.

4. 4

   In a medium Mixing Bowl or large Measuring Cups, combine 1 cup Rice Vinegar, 1 cup warm Water, 4 tbsp Sugar, and 1 tsp Kosher Salt. Stir until the Sugar and Kosher Salt are completely dissolved — about 1–2 minutes. Taste the brine: it should be noticeably tangy, pleasantly sweet, and lightly salty. Adjust Sugar or Rice Vinegar to your preference.

5. 5

   Pack the drained Daikon Radish and Carrot matchsticks tightly into a clean Quart Jar or two 16 oz jars. Don't be shy — pack them in firmly so the brine covers everything.

6. 6

   Pour the brine over the vegetables until they are fully submerged. If needed, press the vegetables down with a Wooden Spoon or your fingers. Seal the jar with a lid.

7. 7

   Let the jar sit at room temperature for at least 1 hour before using — the pickles will be lightly tangy and crisp. For the best flavor, refrigerate overnight. The pickles will be fully developed and well-seasoned by the next day. They keep in the refrigerator for up to 2 weeks.