The vibrant, tangy crunch of pickled shallots and cabbage is a beloved element of Vietnamese cuisine, adding a delightful zest to countless dishes. This simple yet incredibly flavorful condiment is particularly popular during Tết, the Vietnamese New Year, symbolizing prosperity and good fortune with its bright colours and refreshing taste. More than just a side dish, this pickle elevates everything from banh mi sandwiches to grilled meats and fresh spring rolls, providing a perfect balance of sweet, sour, and spicy notes. Its preparation is surprisingly straightforward, requiring readily available ingredients and minimal cooking.
Beyond its deliciousness, the process of pickling shallots and cabbage is a rewarding culinary experience, connecting you to the rich traditions of Vietnamese gastronomy. This recipe offers a delicious and authentic approach to making this cherished condiment, perfect for both seasoned cooks and enthusiastic beginners. Ready to learn how to create this irresistible pickle? Let's dive into the detailed step-by-step guide below!
Tools Needed
- Basket
- Jar
- Pot
Ingredients
- Shallots
- Pickled Cabbage
- Water: 2 liters
- Salt
- Sugar: a small spoon (optional)
- Mushroom: 1
- Purple Cabbage
- Green Onion Roots: a few
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Let the shallots dry in the sun until they wilt. Then peel and wash them.
- Wash the pickled cabbage and blanch it quickly in boiling water (around 80 degrees) to prevent spoiling. Alternatively, you can dry it in the sun until it wilts, then wash and pickle.
- Cut the pickled cabbage into bite-sized pieces for faster pickling (about 24 hours). If leaving the stems intact, it will take about 3 days.
Step 2. Create and Apply the Brine
- Dissolve salt in 2 liters of water. Add 1 mushroom. Stir until the salt is dissolved.
- Add the purple cabbage and shallots to the brine and soak for 8-10 hours.
- After soaking, rinse the shallots and cabbage briefly, then drain.
- Boil 1.5 liters of water with 1 tablespoon of salt and a small spoon of sugar (optional). Let it cool completely.
- Place the drained shallots and cabbage in a jar. Pour the cooled brine over them.
Step 3. Add Finishing Touches & Seal
- Add a few green onion roots.
Step 4. Store and Enjoy
- Seal the jar and store in a cool place, away from heat.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- For crispier shallots, make sure to dry them thoroughly before pickling.
- Blanching the cabbage helps prevent spoilage.
- Using cooled boiled water for the brine results in a more fragrant pickle.
- The cabbage will become sour faster than the onions; enjoy the cabbage first, then let the onions age in the brine for a richer flavor (about 7 days).
- Store the pickled onions in the refrigerator for up to 1 month.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. How long do crispy pickled shallots and cabbage last?
Stored properly in an airtight container in the refrigerator, they'll last for 2-3 weeks. The flavor will actually deepen over time!
2. Can I adjust the spiciness level?
Absolutely! Adjust the amount of chili flakes or sriracha to your preference. Start with less and add more to taste.
This simple recipe for crispy pickled shallots and cabbage is a perfect addition to your Vietnamese New Year celebrations, or any meal needing a vibrant, flavorful punch. The satisfying crunch and delightful balance of sweet, sour, and spicy notes will leave you wanting more. Enjoy this delicious and easy-to-make condiment, a true taste of Tet!