Pickled Carrots and Daikon

carrots and daikon

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

Add the shredded carrots and daikon and vinegar together in pickling container with just enough vinegar to submerge the vegetables.  Season with roughly equal amounts of salt and sugar to taste.  It should be tart, sweet, and salty. We use a large plastic covered container. If you’re only doing a small batch, a glass jar will do.  Pickle for at least 1 hr before use. Keeps in the fridge for months.

pickled carrot and daikon 

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26 Responses to “Pickled Carrots and Daikon”

  1. 1

    Olga — May 7, 2009 @ 7:14 pm

    My parents actually make a carrot/daikon salad with sunflower oil w/o even pickling them vegetables.

  2. 2

    Ravenous Couple — May 7, 2009 @ 8:13 pm

    That sounds fantastic. This is also a very common base for many vietnamese “goi” salads which I will post in a few days.

  3. 3

    Eat Well, Eat Cheap — May 10, 2009 @ 2:04 pm

    Love 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.

  4. 4

    Lori Lynn — May 14, 2009 @ 10:00 pm

    Ah, there’s that daikon! I’m going to have to try pickling.

  5. 5

    Anonymous — August 16, 2009 @ 5:08 am

    Just discovered your blog after reading Rasamalaysia post about Shaking Beef. Your photos are excellent as well as your articles.

    How 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

  6. 6

    Ravenous Couple — August 16, 2009 @ 2:49 pm

    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!

  7. 7

    Aaron — September 1, 2009 @ 8:08 pm

    I'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?

  8. 8

    Ravenous Couple — September 1, 2009 @ 11:20 pm

    Aaron: 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.

  9. 9

    Lynn — March 2, 2010 @ 7:49 pm

    I have always wanted to know how to make this! Thanks for posting!

  10. 10

    simplyvonne — November 4, 2010 @ 3:35 pm

    I love ur blog! i just found it today!

    Can you tell me what kind of food processor you use to cut up the carrots and daikons? thanks!!!

  11. 11

    Ravenous Couple — November 5, 2010 @ 4:10 am

    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!

  12. 12

    Anonymous — December 28, 2010 @ 8:53 pm

    To make it crunchy, sprinkle with salt.Let stand 10 minutes or until moisture is released before following the recipe.

  13. 13

    baby crib — February 28, 2011 @ 4:22 pm

    This is what I really wanted to do ever since. Thanks for the reminder.

  14. 14

    Anger Burger » Blog Archive » Banh Mi Burgers — July 10, 2011 @ 2:27 pm

    [...] cucumber, cilantro, sliced jalapeno, mayonnaise and some pickled carrot and radish (I like the recipe from The Ravenous Couple the best, but if there is a Vietnamese market nearby they almost always sell prepared tubs of this [...]

  15. 15

    rayzer — September 11, 2011 @ 7:53 am

    love your recipes and website! thanks for sharing!

  16. 16

    Mike — April 14, 2012 @ 11:55 am

    How to call this in Vietnamese?

  17. 17

    Bo Kho (Vietnamese Beef Stew) | American Asian Mom — May 15, 2012 @ 10:03 pm

    [...] color is steeped red, turn of heat and drain the seeds. Pickle onions the same way you pickle the carrots and daikon with dilute vinegar, sugar, and salt. (www.theravenouscouple.com) Share this:TwitterFacebookLike [...]

  18. 18

    Marty — August 11, 2012 @ 8:53 pm

    What brand/model of food processor do you have? I love how it cut the carrots and daikon.

    • The Ravenous Couple replied: — August 12th, 2012 @ 5:20 am

      we have cuisinart, not sure the model

  19. 19

    Banh Mi Thit (Vietnamese Sub Sandwiches) | chewy-licious — September 6, 2012 @ 5:54 pm

    [...] First you’ll need direct access to some delicious freshly made bread. (I’m sure you can use any French Bread then you’ll need to visit this wonderful blog to make the Pickled Carrots and Daikon. [...]

  20. 20

    recipe: homemade bánh mì sandwich | Café Zupas — September 27, 2013 @ 11:43 am

    […] pork onto a fresh baguette.  Place a layer of sliced cucumber, sliced jalapeños (optional), then picked carrots and daikon, and fresh cilantro.  It is also great with a little hit of fish sauce (nuoc cham, click here for […]

  21. 21

    Hanh Allgood — April 22, 2014 @ 1:54 pm

    Daikon can be very pugent on smell. If you use Korean Daikon, the smell will not be as strong. And if you “sun dry” them for one day, wash them and pickle them as directed, you will have a very crunchy “do chua”.

  22. 22

    Laurie — July 26, 2014 @ 8:28 am

    I just found your site/blog. I recently discovered how much I love Vietnamese food and I love to cook. I can’t wait to try the recipe for Bun Thit Nuong. It is my favorite restaurant dish so far. Thanks for posting and the pics are great.

  23. 23

    Dua Mon Recipe Vietnamese Brined Vegetables — February 22, 2015 @ 1:51 pm

    […] vegetables in dua món have an extra crunchiness and bite that’s different from the regular do chua that’s used in banh mi or spring rolls.  The secret is to start with dried vegetables, which […]

  24. 24

    Dua Mon Recipe Vietnamese Brined Vegetables | Vietnam Blog — February 22, 2015 @ 3:11 pm

    […] vegetables in dua món have an extra crunchiness and bite that’s different from the regular do chua that’s used in banh mi or spring rolls.  The secret is to start with dried vegetables, which […]

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