Vietnamese Pickled Carrots (Đồ Chua)

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.

Total Time

1hr 10min

5.0

3 Ratings

Author: Enlightened Foodie

Servings:

Ingredients

•

2 1/4 cups

Carrots , peeled, sliced

•

2 1/4 cups

Daikon Radishes , peeled, sliced

•

1 1/2 Tbsp

Sea Salt

•

2 Tbsp

Raw Sugar

•

1 head

Green Cabbage

•

1 splash

Hot Water

•

1 splash

Distilled White Vinegar

•

to taste

Water

Cooking Instructions

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.

Place the Carrots (2 1/4 cups) and Daikon Radishes (2 1/4 cups) in a large mixing bowl and add the Sea Salt (1 1/2 Tbsp) 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.

Set aside for 1 hour to allow more liquids to accumulate.

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.

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.

Leave for at least 7 days, or up to 21 days. Enjoy!

Nutrition Per Serving

CALORIES

FAT

0.3 g

PROTEIN

2.8 g

CARBS

21.3 g