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Do Chua (Pickled Turnip and Carrots)

Featured in the Honolulu Star-Advertiser on June 26, 2013.



Do Chua (Pickled Turnip and Carrots)

  • 1 large carrot, peeled and cut into thick matchsticks
  • 1 pound daikon (Japanese turnip), each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
  • 1 teaspoon salt
  • 2 teaspoons plus 1/2 cup sugar
  • 1 1/4 cups white vinegar
  • 1 cup lukewarm water


In large bowl, place the carrot and daikon and sprinkle with salt and 2 teaspoons of sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl. Stop kneading when you can bend a piece of daikon so that the ends touch but the daikon does not break. The vegetables should have lost about one-fourth of their volume. Drain and rinse under cold running water, then press gently to expel extra water. Place vegetables in a quart-sized jar.

In a medium bowl, combine the 1/2 cup sugar, vinegar, and water; stir to dissolve. Pour over vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. Vegetables will keep refrigerated for up to 4 weeks. Makes about 3 cups.

Approximate Nutrient Analysis per serving:
45 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 200 mg sodium, 11 g carbohydrate, 1 g fiber, 10 g sugar, 0 g protein


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