Brassica juncea is a very popular vegetable and is chosen by many women as ingredients for Tet pickles. In a simple way, the Brassica juncea pickle is always sour to taste, with a beautiful yellow color. In Vietnam, we usually have this food with main dishes such as braised pork/fish, fried fish. Sometimes, they use Pickled Brassica Juncea as an ingredient for Vietnamese sweet and sour soup.
Ingredients for Pickled brassica juncea
- Brassica juncea: 1 kg.
- Warm water.
How to make Pickled brassica juncea?
Buy brassica junceas, cut into 3-4cm pieces, wash away dirt. Spread the brassica junceas into a tray with a hole or a large basket, bring to the sun, and dry for soft brassica junceas. If you do not have a basket or a tray, you can use a normal tray and place 3 layers of newspaper on the tray before spreading the brassica junceas.
Put warm water in a tub or pot. Add salt + sugar. Stir in all the spices. Tasting the water with a light flavor is okay (at this step if you want to get sour more quickly, you can add more vinegar).
Put brassica junceas into a jar, then pour the stirred water together. Put a few bamboo sticks on the brassica junceas and press them down so that they are completely submerged. Cover the jar or wrap the pot with plastic wrap. Soak for 3-4 days (depending on the weather, if it is hot, the cabbage will be sourẻ than it is cold).
How to make Pickled brassica juncea salad?
Get Pickled brassica juncea from the jar, wash and dry it for several times in order to make it less salty, cut into chunks, mix the chunks with sugar and red pepper.
Hopefully, this pickle will help your family not tired of greasy foods during the Tet holidays. Wish you and your relatives good health and good luck in the new year!