Iconic to Vietnamese food, do chua are lightly pickled carrots and radishes. In Vietnam daikon were cheaper and the main part of the pickles, in the states where carrots where cheaper they were used to bulk it up. Now with the ease of availability of both a uniform mix is common. They can be cut to almost any size. I like the large julienned size but much thinner is what I mostly see at the Asian markets around me.
5 medium carrots
6-7 regular radishes or an equal amount of daikon radish
2 tsp. salt
2-3 Tbsp. sugar
3/4 c. white vinegar
1 c. water
Peel the radishes and julienne the radishes and the carrots.
In a bowl combine the radishes, carrots, sugar, and salt. Toss to coat. Rub in slightly and allow to it for 5 minutes to macerate the carrots.
After the vegetables have sat for 5 minutes the salt and sugar should be dissolved and some liquid in the bottom of the bowl. add the vinegar and water. Place in a jar and refrigerate for at least 8 hours.
Pickles will keep in the fridge for about 3 weeks before getting soft.