Quick Vietnamese Pickled Carrots and Daikon (Do Chua)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick pickled carrots and daikon (do chua) with a sweet and tangy vinegar brine. They're crunchy, bright, and refreshingly acidic. A classic Vietnamese accompaniment to complement savory dishes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 ½ cups carrot (grated (peeling optional))
- 1 ½ cups daikon radish (peeled and grated (around ⅓ of a daikon radish))
- 2 cups water (for soaking, room temperature)
- ½ tbsp sea salt (NOT iodised table salt)
- ¾ cup vinegar
- ½ cup boiling water (for pickling solution)
- ¼ cup sugar
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 192mg
- Total sugar
- 127g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 982mg
- Calcium
- 159mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.