Very popular in Vietnam, do chua is a condiment made of carrots and daikon radishes that is both sweet and tangy.
It’s a staple of banh mi sandwiches, but it adds freshness and crunch to spring rolls and pho soups. Do chua is also delicious with any Asian stir-fry! Although several recipes prepare it with vinegar, do chua is easy to convert to fermentation.
Here is a delicious recipe of fermented carrots and daikon, to make your very own do chua.
- Difficulty level: easy
- Type of fermentation: lactic
- Preparation time: 20 minutes
- Fermentation time: 3 to 4 weeks
Do Chua Recipe (Vietnamese Fermented Carrots & Daikon)
- 500 g carrots* *(The daikon/carrot ratio can be adjusted according to your preference. In Vietnam, daikon is mainly used, since carrots are more expensive.)
- 500 g daikon or radish
- 4 teaspoons sea salt
- 3 teaspoons white sugar
- Peel the carrots and daikon if desired. Slice your vegetables with a chef's knife, a julienne peeler, or a mandolin.
- Place the carrots and daikon in a bowl with the salt and sugar.
- Massage everything with your hands for a few minutes until the vegetables start to exude water.
- Transfer to the jars, in small batches, compressing the vegetables each time with your hand or with a tamper. The liquid produced should submerge the vegetables.
- To prevent the vegetable pieces from rising to the surface, use a fermentation weight.
- Close the lid without tightening it too much, in order to let the pressure escape during fermentation.
- Place the jar on a small plate to collect any excess liquid.
Leave to ferment at room temperature for 3 weeks (or more). Remove the inner weight and discard the carrot pieces that float to the surface, if there are any.
Taste the do chua, which should now be crunchy, slightly sweet and tangy.
Store for 1 year or more in the refrigerator.