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RECIPE
8 INGREDIENTS 6 STEPS 1hr 10min

Vietnamese Pickled Carrots (Đồ Chua)

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.
Vietnamese Pickled Carrots (Đồ Chua) Recipe | SideChef
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.
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
https://www.Enlightenedfoodie.com
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Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
https://www.Enlightenedfoodie.com
1hr 10min
Total Time
$0.95
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 1/4 cups
Carrots , peeled, sliced
2 1/4 cups
Daikon , peeled, sliced
1 1/2 Tbsp
2 Tbsp
Raw Organic Sugar
1 head
Green Cabbage
1 splash
Hot Water
1 splash
Distilled White Vinegar
to taste
Water
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Nutrition Per Serving

VIEW ALL
CALORIES
81
FAT
0.3 g
PROTEIN
2.8 g
CARBS
18.9 g

Cooking Instructions

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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 (2 1/4 cups) in a large mixing bowl and add the Sea Salt (1 1/2 Tbsp) and Raw Organic 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 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!
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Nutrition Per Serving
Calories
81
% Daily Value*
Fat
0.3 g
0%
Saturated Fat
0.1 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
18.9 g
7%
Fiber
6.2 g
22%
Sugars
11.4 g
--
Protein
2.8 g
6%
Sodium
1260.1 mg
55%
Vitamin D
--
--
Calcium
92.9 mg
7%
Iron
1.1 mg
6%
Potassium
568.5 mg
12%
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