How to make Vietnamese Pickled Vegetables

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How to make Vietnamese Pickled Vegetables

In case you haven’t heard about it, vietnamese pickled vegetable is very popular for its lightness and sweet-sour flavor, which go perfectly with meat or fish dishes, especially during Tet – the Vietnamese New Year holidays. In this post, I’ll introduce to you 2 typical vietnamese ways to pickle vegetables. The first one is quick pickled carrot with kohlrabi, which is usually served along side with vietnamese crispy spring rolls. The second one is slow pickled carrot with daikon which can go with any high-protein entrée.

Quick pickled carrot & kohlrabi

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Ingredients:

1 carrot
1 kohlrabi
1 tbsp salt
2 tbsp sugar
3 tbsp vinegar
1 tsp minced garlic (optional)

Let’s get started by slicing the kohlrabi thinly, you can do the same with the carrot but if you want it to look a bit nicer, you can carve along side the carrot so that you can have the flower-shape slices.

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Now add all the sliced veggie in a mixing bowl with 1 tbsp salt and mix well. This will help to drain out the water from the veggie and make them crispier when pickled. Let it rest for about 10 mins.

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After that, rinse under cold running water, then let drain completely.

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Now, add in 2 tbsp sugar, 3 tbsp vinegar and 1 tsp minced garlic (which is only optional, if you don’t like the smell of fresh garlic, you can skip it), mix it up.

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And we’re done. This pickled veggie can be ready for serving after half an hour resting, but the longer it rests, the better it will taste.

Slow pickled Carrot & Daikon

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Ingredients:

1 Daikon
2 Carrots
1 tbsp salt, 1 tbsp sugar
For the brine: 1 cup sugar, 1 cup vinegar, 2 cups water (Ratio 1:1:2)

Let’s get started by slicing them into strips. After that, add in a mixing bowl with 1 tbsp salt and 1 tbsp sugar. Mix well and let it rest for 10 mins (it’s pretty similar to the first method).

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After that, rinse carefully and let drain completely.

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Now it’s time to prepare the brine. I’m gonna add in 1 cup sugar, 1 cup vinegar and 2 cups warm water, so the ratio is 1:1:2.

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Stir until the sugar is completely dissolved, you can see the warm water helps to speed up this process. Now, add the veggie into a clean jar, pour the brine in and cover it up.

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The pickled carrot and daikon can be served after one day and can be stored in the fridge up to weeks. Enjoy and thank you for stopping by 🙂

2 Comments so far:

  1. Anonymous says:

    đọc bài này dễ hiểu hơn nè chị. Bữa trc em coi video không kỹ nên làm đồ chua từ su hào và cà rốt luôn. hihi. Rau củ em rửa xong để cũng không thật ráo. Hi vọng ngày mai sẽ ăn được.

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