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Recipes
Appetizers
Vietnamese Pickled Carrots (Đồ Chua)

8 INGREDIENTS • 6 STEPS • 1HR 10MINS

Vietnamese Pickled Carrots (Đồ Chua)

Recipe
5.0
3 ratings
These Vietnamese Pickled Carrots (Đồ Chua) will add a sweet and sour crunch to any dish! The fermentation process will naturally give you the sour taste, so it's worth sticking to this traditional method to get the most nutritional value and benefit.
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
These Vietnamese Pickled Carrots (Đồ Chua) will add a sweet and sour crunch to any dish! The fermentation process will naturally give you the sour taste, so it's worth sticking to this traditional method to get the most nutritional value and benefit.
1HR 10MINS
Total Time
$1.05
Cost Per Serving
Ingredients
Servings
6
us / metric
Carrot
2 1/4 cups
Carrots, peeled, sliced
Daikon Radish
2 1/4 cups
Daikon Radishes, peeled, sliced
Sea Salt
4 tsp
Sea Salt
Raw Sugar
2 Tbsp
Raw Sugar
Green Cabbage
1 head
Green Cabbage
Water
1 splash
Hot Water
Distilled White Vinegar
1 splash
Distilled White Vinegar
Water
to taste
Water
Nutrition Per Serving
VIEW ALL
Calories
85
Fat
0.3 g
Protein
2.8 g
Carbs
21.3 g
Love This Recipe?
Add to plan
logo
Vietnamese Pickled Carrots (Đồ Chua)
Save
author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Cooking InstructionsHide images
step 1
Wash a 1x1.5 liter flip-top lid glass jar with Water (1 splash) and Distilled White Vinegar (1 splash). Do not use soap or your kitchen sponge. Set aside to air dry while you prepare your vegetables.
step 1 Wash a 1x1.5 liter flip-top lid glass jar with Water (1 splash) and Distilled White Vinegar (1 splash). Do not use soap or your kitchen sponge. Set aside to air dry while you prepare your vegetables.
step 2
Place the Carrots (2 1/4 cups) and Daikon Radishes (2 1/4 cups) in a large mixing bowl and add the Sea Salt (4 tsp) and Raw Sugar (2 Tbsp). Massage for about 10 minutes to dissolve the salt and sugar and bring out some of the liquids from the vegetables.
step 2 Place the Carrots (2 1/4 cups) and Daikon Radishes (2 1/4 cups) in a large mixing bowl and add the Sea Salt (4 tsp) and Raw Sugar (2 Tbsp). Massage for about 10 minutes to dissolve the salt and sugar and bring out some of the liquids from the vegetables.
step 3
Set aside for 1 hour to allow more liquids to accumulate.
step 4
Add vegetables to the glass jar, including any juices, and push down as much as you can. Ensure there is at least a 2-inch gap from the top to avoid leakage and spillage.
step 4 Add vegetables to the glass jar, including any juices, and push down as much as you can. Ensure there is at least a 2-inch gap from the top to avoid leakage and spillage.
step 5
Add in enough Water (to taste) to just cover the vegetables once pushed down and compacted. Roll up the 2 outer leaves of the Green Cabbage (1 head) and push the vegetables down. This should bring the water level up to the top.
step 5 Add in enough Water (to taste) to just cover the vegetables once pushed down and compacted. Roll up the 2 outer leaves of the Green Cabbage (1 head) and push the vegetables down. This should bring the water level up to the top.
step 6
Leave for at least 7 days, or up to 21 days. Enjoy!
step 6 Leave for at least 7 days, or up to 21 days. Enjoy!
Tags
Appetizers
Dairy-Free
Gluten-Free
Asian
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
Vegetables
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