Serves 1
Directions
- 1Boil 2 liters of water in a pot.
- 2Add 10g of salt and 10ml of white wine to the boiling water.
- 3Add the dried radish, dried papaya, and dried carrot to the pot.
- 4Boil the vegetables for 10 minutes, then turn off the heat.
- 5Drain the boiled vegetables into a colander and let them cool.
- 6Once cooled, put on gloves and squeeze the vegetables thoroughly to remove excess water.
- 7To prepare the pickling liquid, combine 750g of granulated sugar, 300ml of filtered water, 50ml of vinegar, and 400ml of fish sauce in a pot.
- 8Bring the mixture to a boil.
- 9Add 5g of salt to the boiling liquid for preservation.
- 10Let the fish sauce mixture boil for exactly 2 minutes without skimming the foam.
- 11Turn off the heat and let the fish sauce mixture cool completely.
- 12Add 10 thinly sliced garlic cloves, 10 purple onions, 10 red chili peppers, and 10 green chili peppers to the squeezed pickled vegetables.
- 13Mix all the ingredients well.
- 14Pack the vegetable mixture tightly into clean glass jars.
- 15Add 5g of crushed white peppercorns distributed among the jars.
- 16Pour the cooled fish sauce mixture over the vegetables in the jars, ensuring all vegetables are submerged.
- 17Seal the jars tightly and store them in the refrigerator.
- 18The pickled vegetables can be stored in the refrigerator for up to 3 months.
Ingredients
- 100 g dried radish
- 100 g dried papaya slices
- 100 g dried carrot
- 2 liters water
- 10 g salt
- 10 ml white wine
- 750 g granulated sugar
- 300 ml filtered water
- 50 ml vinegar (rice or apple)
- 400 ml fish sauce (Sếp Võ Quốc brand, Vietnamese flavor)
- 5 g salt (for preserving)
- 10 cloves sliced garlic
- 10 bulbs purple onions
- 10 fruits red chili peppers
- 10 fruits green chili peppers
- 5 g crushed white peppercorns
Equipment
potcolanderglovesglass jar
Tips
- Do not skim the foam from the boiling fish sauce as it contains protein and flavor.
- Allow both the pickled vegetables and the fish sauce to cool completely before combining.
- Adding crushed white peppercorns enhances the aroma and reduces the strong smell of vegetables.
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