Vietnamese-Style Fermented Vegetable Pickles

This vibrant Vietnamese-style pickled vegetable mix transforms humble garden staples into a complex, tangy delicacy. By fermenting cauliflower, green cabbage, carrots, celery, and kirby cucumbers together, you create a symphony of textures and flavors that evolve over time. The garlic and spices infuse the brine, delivering a pleasant, aromatic heat that cuts through rich main courses. Ideal for serving as a refreshing side dish, a potent condiment, or a starter at potlucks, this recipe captures the essence of home-style Vietnamese cooking. It requires minimal active effort but rewards patience with a probiotic-rich, gut-friendly treat that adds a zesty kick to any meal.

Cooking Method: Grilling

Cuisine: Vietnamese

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 1

Calories: 941.5

Dietary: Vegan

Description

This vibrant Vietnamese-style pickled vegetable mix transforms humble garden staples into a complex, tangy delicacy. By fermenting cauliflower, green cabbage, carrots, celery, and kirby cucumbers together, you create a symphony of textures and flavors that evolve over time. The garlic and spices infuse the brine, delivering a pleasant, aromatic heat that cuts through rich main courses. Ideal for serving as a refreshing side dish, a potent condiment, or a starter at potlucks, this recipe captures the essence of home-style Vietnamese cooking. It requires minimal active effort but rewards patience with a probiotic-rich, gut-friendly treat that adds a zesty kick to any meal.

Directions

1
Peel the garlic cloves and cut each one in half.
2
Peel the carrots and wash all vegetables thoroughly.
3
Discard the outer leaves of the cabbage and cut off the hard base; cut the cabbage into quarters.
4
Cut the carrots and celery into quarters.
5
Break the cauliflower into florets, leaving a small amount of leaf attached for flavor but discarding the hard stem.
6
Leave the kirby cucumbers whole.
7
Layer the vegetables in a large barrel or fermentation vessel, mixing different types so no single vegetable is grouped together exclusively.
8
Alternate layers of vegetables with garlic cloves throughout the barrel.
9
Dissolve 1 heaping tablespoon of salt for every liter of hot water you intend to use, then pour the brine over the vegetables.
10
Once the barrel is full of vegetables and brine, sprinkle 5 additional tablespoons of salt on top.
11
Add 2 tablespoons of mustard seeds, 2 tablespoons of peppercorns, and 4 bay leaves to the top layer.
12
Place clean wood sticks or weighted objects on top to keep all vegetables submerged under the brine.
13
Seal the barrel and mix the contents by rolling the barrel on the floor or shaking it vigorously.
14
Repeat the mixing or shaking process daily for the next few days to ensure even fermentation.
15
Allow the mixture to ferment for approximately 10 days.
16
Taste the brine after a couple of days and add an additional tablespoon of salt if the flavor seems too mild, adjusting to maintain a balanced salinity as the salt is absorbed.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 941.5kcal

% Daily Value *
Total Fat 12.4g20%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 15000mg625%
Total Carbohydrate 213.7g72%
Dietary Fiber 61.2g245%
Sugars 41.1g
Protein 41.5g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fermented, pickles, garlic, vegetables, cauliflower, cabbage, carrots, cucumbers, celery, vietnamese, probiotic, brine, culture, appetizer, side dish, spicy, vegan, healthy, preserved, homemade

Read it online: https://www.chefs-mate.com/recipe/garlic-recipe-5/