Vietnamese Pickled Cabbage with Carrots and Chili Peppers | Bap Cai Lam Dua
Vietnamese pickled cabbage with carrots and chili peppers is a crunchy, tangy, and slightly spicy condiment that complements rice and meat dishes in Vietnamese cuisine. I especially love to eat it with my Pork Chops!
Ingredients
- 1 whole cabbage, cut into 1-2 inch pieces
- 2 large carrots, peeled, cut into ¼ inch thick, 2-3 inches long
- ¼ cup, plus 1 Tbsp kosher salt
- 4 cups water
- 1 cup sugar
- 2 cups white vinegar
- whole Thai chili peppers
Instructions
- In a large bowl, mix cabbage and carrots.
- Add ¼ cup of salt and mix well so it’s evenly distributed.
- Use something heavy to press down on the vegetable mix in the bowl. I use a heavy clay pot.
- Put the bowl in the fridge for 1 hour. Make sure not to exceed that time or the vegetables will turn too salty.
- In a small saucepan, add water, sugar, vinegar and salt and bring to a boil until sugar melts.
- Turn off the heat.
- Put vinegar mix in the freezer for one hour so it’s ice cold. The cold mix will make the veggies extra crunchy.
- Take vegetable mix out of the fridge and rinse off all the salt. Repeat the rinse three times.
- Pour cold vinegar mix into the bowl of veggies and add chili peppers.
- Transfer to a pickling jar and let it refrigerate for at least 24 hours before serving.
Notes
This will keep for a month if uncontaminated. Meaning no double dipping.
Nutrition
Serving: 1portion | Calories: 58kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 1778mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 1504IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg
Equipment
- Pickling jar