Vietnamese Pickled Cabbage – A Traditional Fermented Side Dish
In Vietnamese meals, fermented vegetables are an essential part of daily meals, adding a refreshing crunch and a mild sourness that balances richer dishes. One of the most popular varieties is Vietnamese pickled cabbage (Dua Bap Cai), made by fermenting fresh cabbage in a simple salt brine with carrots, garlic, and chili. This light and flavorful condiment is the perfect side dish for braised meats, grilled dishes, and even noodle soups. The natural fermentation process enhances its probiotic content, making it not only delicious but also great for digestion.
What is Vietnamese Pickled Cabbage (Dua Bap Cai)?
Vietnamese Pickled Cabbage (Dua Bap Cai) is a traditional fermented side dish in Vietnamese cuisine, made by pickling fresh cabbage with salt, water, and sometimes additional ingredients like carrots, garlic, and chili. Through natural fermentation, the cabbage develops a crunchy texture, a slightly tangy flavor, and a mild umami depth that enhances the taste of various dishes.
This pickled cabbage is often served as a refreshing accompaniment to rich and savory meals such as braised pork (Thit Kho), grilled meats, and noodle dishes. Its acidity helps balance fatty flavors, making it a staple in Vietnamese home cooking. In addition to its delicious taste, Dua Bap Cai is packed with probiotics, supporting gut health and digestion. Easy to prepare with simple ingredients, this dish showcases the importance of fermentation in Vietnamese cuisine, preserving vegetables while elevating their flavors naturally.
Key Ingredients for the Best Pickled Cabbage
- 1 medium cabbage (Bap Cai), about 800g
- 2 medium carrots, about 200g
- 4 cloves garlic, sliced
- 2-3 red chili peppers, sliced (optional)
- 2 tablespoons coarse salt
- 1 tablespoon sugar (optional)
- 1 liter filtered water
Step-by-Step Process to Make Vietnamese Pickled Cabbage (Dua Bap Cai)
Step 1: Prepare the Ingredients
- Wash the cabbage thoroughly under running water to remove any dirt or pesticides.
- Cut the cabbage into bite-sized pieces, about 3-4 cm wide, or separate the leaves if using whole pieces.
- Peel and julienne the carrots into thin strips, about 5 cm long, for added texture and color.
- Slice the garlic and chili peppers (if using) to infuse more flavor into the pickling process.
Step 2: Salt the Cabbage for Better Texture
- Place the cabbage in a large bowl and sprinkle 2 tablespoons of coarse salt evenly over it.
- Toss well and let it sit for 30 minutes to release excess water. This step helps keep the cabbage crisp.
- After 30 minutes, rinse the cabbage with clean water to remove excess salt.
- Drain well and squeeze out any remaining moisture to ensure better absorption of the pickling brine.
Step 3: Make the Pickling Brine
- In a separate bowl, combine 1 liter of filtered water with 2 tablespoons of salt and 1 tablespoon of sugar.
- Stir well until the salt and sugar completely dissolve.
- Let the brine cool to room temperature before using, as hot water can disrupt fermentation.
Step 4: Pack the Ingredients and Start Fermentation
- Use a clean glass jar or ceramic container for pickling (avoid plastic, as it may retain odors or chemicals).
- Layer the cabbage, carrots, garlic, and chili peppers in the jar, ensuring even distribution.
- Pour the cooled brine over the vegetables, making sure they are completely submerged.
- Place a small plate, a weight, or a clean stone on top of the vegetables to keep them under the brine.
- Cover the jar loosely with a lid or a clean cloth to allow fermentation gases to escape.
Step 5: Storing and Serving
- Once the cabbage reaches the desired level of sourness, transfer the jar to the refrigerator to slow fermentation.
- The pickled cabbage is now ready to eat and can be stored for up to 2 weeks.
- Serve as a side dish with rice, grilled meats, or braised pork to balance flavors.
Why You Should Trust Me and Follow My Recipe
I know that when it comes to food, especially traditional dishes like Vietnamese pickled cabbage (Dua Bap Cai), everyone has their own way of making it. So why should you trust me and follow my recipe?
First, this is not just a random recipe pulled from the internet—it’s based on real, tested experience from Vietnamese home kitchens. It’s the way my family and many Vietnamese cooks have been making it for generations. I’ve personally made this recipe many times, tweaking it to ensure the perfect balance of crunch, tang, and umami while keeping the process simple and foolproof.
Second, I respect authenticity but also believe in practicality. My recipe stays true to Vietnamese flavors but also provides clear, detailed steps that anyone—even beginners—can follow. I don’t assume you already know all the techniques, and I give pro tips, troubleshooting solutions, and small but important details that can make a big difference.
Lastly, I genuinely care about your cooking experience. This isn’t just about following a recipe—it’s about understanding the process, enjoying the flavors, and feeling confident in your own kitchen. I want you to taste the real essence of Vietnamese food, just like it’s made at home.
Conclusion
Vietnamese pickled cabbage (Dua Bap Cai) is more than just a side dish—it is a staple in Vietnamese cuisine, bringing a refreshing crunch, mild tanginess, and natural umami to every meal. Whether paired with steamed rice, braised pork, grilled meats, or noodle soups, this dish enhances flavors while balancing richness. Beyond its delicious taste, dua bap cai is rich in probiotics, making it a gut-friendly and nutritious addition to your diet. With simple ingredients and an easy fermentation process, it’s an accessible dish that anyone can make at home.
Craving authentic Vietnamese flavors? Make your own dua bap cai today and experience the tangy crunch that transforms every meal! Join the VNIFood community and share your homemade pickles with us! Let’s celebrate Vietnamese cuisine together.
- Prepare the Ingredients Wash the cabbage thoroughly under running water to remove any dirt or pesticides. Cut the cabbage into bite-sized pieces, about 3-4 cm wide, or separate the leaves if using whole pieces. Peel and julienne the carrots into thin strips, about 5 cm long, for added texture and color. Slice the garlic and chili peppers (if using) to infuse more flavor into the pickling process.
- Salt the Cabbage for Better Texture Place the cabbage in a large bowl and sprinkle 2 tablespoons of coarse salt evenly over it. Toss well and let it sit for 30 minutes to release excess water. This step helps keep the cabbage crisp. After 30 minutes, rinse the cabbage with clean water to remove excess salt. Drain well and squeeze out any remaining moisture to ensure better absorption of the pickling brine.
- Make the Pickling Brine In a separate bowl, combine 1 liter of filtered water with 2 tablespoons of salt and 1 tablespoon of sugar. Stir well until the salt and sugar completely dissolve. Let the brine cool to room temperature before using, as hot water can disrupt fermentation.
- Pack the Ingredients and Start Fermentation Use a clean glass jar or ceramic container for pickling (avoid plastic, as it may retain odors or chemicals). Layer the cabbage, carrots, garlic, and chili peppers in the jar, ensuring even distribution. Pour the cooled brine over the vegetables, making sure they are completely submerged. Place a small plate, a weight, or a clean stone on top of the vegetables to keep them under the brine. Cover the jar loosely with a lid or a clean cloth to allow fermentation gases to escape.
- Storing and Serving Once the cabbage reaches the desired level of sourness, transfer the jar to the refrigerator to slow fermentation. The pickled cabbage is now ready to eat and can be stored for up to 2 weeks. Serve as a side dish with rice, grilled meats, or braised pork to balance flavors.
