Vietnamese Pickles (Do Chua)

You’ll need a decent size mason jar or Tupperware container and room in the fridge as these don’t last long in the warm.

You’ll need:

• 2 carrots julienned

• 1 medium-sized daikon radish (a.k.a. mooli) julienned

• 4 cloves garlic finely chopped

• 100ml rice vinegar or malt or apple or white wine vinegar

• 100ml sugar

• 100ml water

Mix the sugar with the water and vinegar. Even if it doesn’t dissolve, it will after a few days.

Pack the carrots, daikon & garlic into a suitably sized container and pour the vinegar mix ensuring most of the contents are covered.

Leave to pickle for at least 1 day. They will last for around a month in the fridge. If you want to last for longer, add less water.

Enjoy!