How to Make Healthy Vietnamese Pickled Vegetables

Vietnamese pickled vegetables, known as 'Đồ chua,' are a staple in many dishes and add a delicious crunch and tanginess to meals. They are not only flavorful but also provide a healthy addition to your diet. Making your own pickled vegetables at home is easy, and with fresh ingredients, you can adjust the flavors to your liking. Here’s how to create these delightful pickled vegetables.

Ingredients

To make Vietnamese pickled vegetables, gather the following ingredients:

  • 1 cup carrots, julienned
  • 1 cup daikon radish, julienned
  • 1 cup white vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • Optional: sliced chili or garlic for added flavor

Instructions

Step 1: Prepare the Vegetables

Begin by thoroughly washing the carrots and daikon radish. Peel the outer skin of the daikon radish. Using a sharp knife or a mandoline slicer, slice both vegetables into thin strips (julienne style) for optimal crunch and flavor absorption.

Step 2: Make the Pickling Brine

In a medium saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar and salt have completely dissolved. Once the mixture reaches a gentle simmer, remove it from the heat and let it cool slightly.

Step 3: Combine and Pack

In a large glass jar or container, layer the julienned carrots and daikon radish. If you prefer a spicy kick, add sliced chili or garlic between the layers. Pour the slightly cooled pickling brine over the vegetables, ensuring they are fully submerged.

Step 4: Pickling Process

Seal the jar tightly and let it cool to room temperature. Once cooled, refrigerate the pickled vegetables. For the best flavor, allow them to marinate for at least 24 hours before consuming; however, they can be enjoyed after just a few hours!

Step 5: Enjoy Your Pickled Vegetables

Vietnamese pickled vegetables can be enjoyed in various ways. Use them as a topping for banh mi sandwiches, as side dishes with rice, or simply as a refreshing snack. Their bright colors and tangy flavor will surely enhance any meal!

Storage

Store the pickled vegetables in the refrigerator for up to 2-3 weeks. The flavors will continue to develop over time, making each bite even more delicious!

Health Benefits

These homemade pickled vegetables are not only tasty but also nutritious. They are low in calories, rich in fiber, and can aid digestion. The pickling process also allows for the preservation of vitamins and minerals, making them a healthy addition to your daily meals.

Making Vietnamese pickled vegetables at home is a straightforward process that elevates everyday foods while adding a splash of color to your plate. Try this easy recipe to create a healthy and delicious condiment that can complement many dishes!