Củ Cải Chua Ngọt

Pickled Daikon and Carrots Recipe

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
4 Min
Total time
19 Min

Củ Cải Chua Ngọt [Pickled Daikon and Carrots]

Whether you like to add this Vietnamese staple condiment to a (banh-mi sandwich, rice noodle salad, or summer roll) it's quick and easy to make. Personally, I keep my fridge stocked with this.
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Ingredients

Instructions

  1. Cut carrots and daikon into 1/8" thick x 2-3" long
  2. In a medium-size pot, add kosher salt, organic sugar, rice vinegar, water, garlic, ginger, and jalapeno.
  3. Bring the pot to a simmer.
  4. Take the pot off the heat.
  5. Add cut carrots and daikon.
  6. Submerge carrots and daikon (under pickling liquid) with a small plate
  7. Allow carrots and daikon to steep for at least 15 minutes at room temperature.

Notes

Store carrots and daikon in a mason jar with the pickling liquid. Keep refrigerated.

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Nước Chấm [Vietnamese Seasoned Fish Sauce]

https://cheftu.com/recipelibrary/pickleddaikoncarrots
TDP Enterprises, LLC
pickles, daikon, carrots, condiment, preserve, vinegar
sauce
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

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