Vietnamese Mixed Kimchi, or dưa món, is a vibrant and essential part of Tet celebrations, the Vietnamese Lunar New Year. Unlike its Korean counterpart, this kimchi boasts a refreshing, less fiery profile, incorporating a delightful medley of crisp vegetables, delicately balanced sweet and sour notes, and a hint of savory umami. This festive pickle isn't just a delicious side dish; it’s a symbol of prosperity and good fortune, representing abundance and the hope for a fruitful year ahead. The unique blend of ingredients and the careful fermentation process create a complex flavor profile that's both invigorating and deeply satisfying.
This recipe unveils the secrets to creating your own batch of authentic Vietnamese Mixed Kimchi, perfect for sharing with family and friends during Tet or any special occasion. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions to make your own delicious and auspicious dưa món.
Tools Needed
- Pot
- Knife
- Spoon
- Mixing bowl
- Blender
- Jar
- Basin
Ingredients
- Lotus root
- Broccoli
- Cucumbers
- Reed cabbage
- Pickled cabbage
- White radish
- Carrot
- Baby corn
- Garlic: 100g
- Onions
- Non-spicy chili peppers
- Kimchi cabbage: 4kg
- Sugar: 600g
- Vinegar: 300ml
- Fish sauce: 200ml
- Salt: 3 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Brine and Vegetables
- In a pot, combine sugar, vinegar, and fish sauce. Bring to a boil, skim off foam, and let cool. Adjust seasoning to taste.
- Wash and prepare all vegetables. Cut carrots into flower shapes. Cut white radish and cucumber into bite-sized pieces. Remove cores from cucumbers to maintain crispness. For reed cabbage and regular cabbage, remove some outer leaves before cutting into pieces.
- Mix the carrots, white radish, and cucumbers with 3 tablespoons of salt, and soak for about an hour. This draws out excess water.
- Boil water with salt. Add lotus root, and then add broccoli and baby corn. Blanch briefly to maintain crispness.
- Briefly blanch mustard greens in hot water. Drain immediately.
- After an hour, drain the salted vegetables and squeeze out excess water.
Step 2. Make the Flavor Base
- Blend non-spicy chili peppers and garlic.
Step 3. Combine and Ferment
- In a large bowl, combine the drained vegetables, blanched vegetables, cooled fish sauce mixture, and the chili garlic mixture.
- Cover the mixture and let it ferment in a cool place for 2 days. It will ferment naturally.
Step 4. Store and Enjoy
- Once fermented, transfer to jars and refrigerate. Can be stored for a long time, maintaining crispness.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Use a moderate amount of fish sauce; good fish sauce can be overpowering.
- Don't over-blanch broccoli and baby corn; it affects crispness.
- Removing the cores from cucumbers prevents excessive water release during fermentation.
- Fermentation time depends on the temperature. It takes longer in cool conditions and faster in warm conditions.
Nutrition
- Calories: approximately 1800-2200
- Fat: 5-10g
- Carbs: 400-500g
- Protein: 15-20g
FAQs
1. How long does Vietnamese Mixed Kimchi last?
In the refrigerator, properly stored in an airtight container, your kimchi should last for 2-3 weeks. The flavor will deepen over time.
2. Can I adjust the spice level in this recipe?
Absolutely! Feel free to add more or less chili depending on your preference. Start with less and add more to taste.
3. What if my kimchi doesn't ferment properly?
Ensure your vegetables are clean and dry before pickling. Check the temperature; it should be consistently around 70-75°F (21-24°C) for optimal fermentation. If it doesn't ferment, it may be too cold.
Creating your own Vietnamese Mixed Kimchi is a rewarding experience, bringing the vibrant flavors of Tet to your table. This recipe is a delicious tradition, perfect for sharing with loved ones and adding a touch of festive cheer to your celebrations. Enjoy the satisfying crunch and complex flavors of your homemade dưa món!