Vietnamese Pickled Vegetables

Name: Vietnamese Pickled Vegetables
Prep time: 10 min
Total time: 24 h 10 min
Ingredients: 4 radishes (thinly sliced); ½ chilli (thinly sliced); 1 small carrot (julienned); 1 garlic clove (pealed, whole); 30 ml rice or white wine vinegar; 20 g caster sugar; 90 ml water (add more if you need to fully submerge); 1/4 tsp salt

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Prep Time: 10 minutes

Total: 1450 minutes

Servings: 2

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Ingredients

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Instructions

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Step 1

Disinfect a 300ml jar with boiling water and let it air dry before using.

Step 2

Place all the pickling liquid ingredients in a bowl and mix well until sugar and salt has dissolved. You may choose to use warm water to help the process along, but make sure to place the brine in the fridge before adding the vegetables. Cold water ensures the crunchiness of the pickled vegetables.

Step 3

Arrnnge the vegetables inside a jar and pour the pickling liquid to submerge. Leave at room temperature to ferment for a day or two (it depends on the temperature of your kitchen and, of course your taste). We leave ours for 24 hours at around 20°C for mildly pickled veggies.

Step 4

Store the vegetables in the fridge for up to 1 week.