Pickled Kiệu (kiệu muối), a vibrant and crunchy condiment, is a staple in Vietnamese cuisine, adding a delightful tangy kick to numerous dishes. These small, white shallots, often mistaken for scallions, undergo a transformative process of pickling, resulting in a surprisingly refreshing and subtly sweet flavor profile. Their crisp texture and unique taste make them a beloved accompaniment to everything from banh mi sandwiches and spring rolls to grilled meats and noodle soups. The slightly sour and salty notes perfectly balance richer flavors, making them an indispensable ingredient for achieving authentic Vietnamese culinary experiences.
Beyond their culinary applications, pickled Kiệu offers a fascinating glimpse into Vietnamese food preservation techniques, passed down through generations. This simple yet effective method ensures a long shelf life for these delicate shallots, maintaining their vibrant taste and texture. Ready to learn how to create this delicious condiment yourself? Let's dive into the step-by-step process to make your own crispy, perfectly pickled Kiệu.
Tools Needed
- sieve
- tray
- jar
- chocksticks
Ingredients
- Fresh Kiệu: 2 kg
- Salt: 150 grams + 40 grams
- Tapioca starch: 2 tablespoons
- Water
- White sugar: 700 grams
- Vinegar: 400ml (1.5 cups)
- Carrots
Step-by-Step Instructions
Step 1. Prepare the Kiệu
- Wash the Kiệu thoroughly to remove dirt and dust. Separate the branches while washing for better absorption.
- In a bowl, combine Kiệu with half a cup (150g) of salt.
- Add 2 tablespoons (40g) of salt and tapioca starch to the Kiệu mixture. Add enough water to cover everything.
- Mix well until the salt and tapioca starch are dissolved. Soak overnight or for a few hours.
- Drain the soaking water and rinse the Kiệu. Dry the Kiệu using a sieve or a thin tray.
- Trim the ends and peel off the outer layer of the Kiệu.
- Spread out the prepared Kiệu to let it air dry.
Step 2. Pickle the Kiệu
- Prepare the vinegar water (400ml vinegar). Briefly rinse the Kiệu in vinegar water to clean them.
- Combine the Kiệu with 700g of sugar and 1 teaspoon of salt (or 2 teaspoons if you didn't pre-soak in salt). Mix well.
- Pack the Kiệu into a jar, arranging them nicely. Add some carrots for decoration (optional).
- Press down the Kiệu to ensure they are fully submerged in the sugar mixture. Cover the jar and let it soak for 2 weeks. If sunny, air dry for faster pickling process.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using tapioca starch helps make the Kiệu whiter and crispier than using rice water.
- If you don't have a scale, use approximately half a kilogram of sugar for every kilogram of fresh Kiệu.
Nutrition
- Calories: approximately 180-220 per 100g serving
- Fat: 0.1-0.5g
- Carbs: 45-55g
- Protein: 0.5-1g
FAQs
1. How long do pickled Kiệu last?
Properly stored in the refrigerator, your pickled Kiệu should last for 2-3 weeks. Make sure they're fully submerged in the pickling liquid.
2. Can I use other types of shallots or onions?
While Kiệu provides the best flavor and texture, you can experiment with small white onions. However, the results may differ slightly in taste and crispness.
Making your own pickled Kiệu is a rewarding experience, allowing you to enjoy this vibrant condiment whenever you desire. With its simple ingredients and straightforward process, this recipe is perfect for both novice and experienced cooks. Now go forth and add a burst of authentic Vietnamese flavor to your culinary creations!