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Vietnamese Pickled Carrots and Daikon (Do Chua): A Wholefood Version

Daikon radish is in season right now, daikon is high in vitamin C, folate, potassium & molybdenum. Radish are part of the cruciferous family & share the same anticancer activity as broccoli, cabbage, kale & brussels sprouts. In addition, daikon contain sulphur based compounds that facilitate liver & gall bladder function & aid digestion.

This is a really easy & delicious way to prepare daikon. Use the pickled carrot & radish to make your own banh mi as pictured above or serve them alongside an Asian style protein, rice & salad dish. Traditionally made with white vinegar & sugar. This version uses apple cider vinegar & maple syrup.

Maple syrup is a great sweetener, containing minerals zinc & manganese. Zinc is essential for immune function, skin health & reproductive health. Manganese is a co-factor for superoxide dismutase on of the bodies most powerful antioxidants.

Apple cider vinegar is a naturally fermented vinegar that can help stimulate HCl (hydrochloric acid) production in the stomach, which helps break food down, improving digestion.

Makes approximately 10 serves


· 500g carrots, peeled

· 500g daikon radish, peeled

· ¼ cup of maple syrup

· 1 teaspoons salt

· ½ cups apple cider vinegar

· ¾ cup of filtered water


Grate the carrot & daikon (I just grate them, but you could use a mandolin or food processor to create matchsticks).

Place them in a bowl & gently massage in the salt, leave for a minute or two. Gently squeeze & discard the excess fluid.

Mix together the maple syrup, the apple cider vinegar and the filtered water.

Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

The pickles should sit at least overnight before eating; their flavour will improve with time. They should last 4 to 6 weeks in the refrigerator.


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