Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pickled Daikon Radish and Carrot (Do Chua)

  • Yield: 2 quarts (64 ounces) 1x


  • 1 cup carrots (julienne cut or peeler sliced)
  • 1 cup Daikon Radish (julienne cut or peeler sliced)
  • 1/2 cup white vinegar
  • 1/2 cup rice vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 tsp kosher salt


  1. Julienne cut the daikon and carrot.
  2. Stuff carrots and daikon into a sterilized mason jar.
  3. In a medium saucepan, place the vinegars, water, sugar, and salt and bring just to a boil.
  4. Pour over the veggies to the top of the jar.
  5. Allow to cool to room temperature and then keep in the refrigerator for up to 3 weeks.


Source: The Kitchen Girl

  • Category: Relish/Condiment


  • Serving Size: 2 oz
  • Calories: 7
  • Fat: 0.01 g
  • Carbohydrates: 1.3 g
  • Protein: 0.06 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design