Prepare the Vegetables
Rinse the bean sprouts under cold water and drain thoroughly. You can spread them out on a clean towel to absorb excess moisture.
Peel and julienne the carrot into thin matchstick-sized strips.
Trim and cut the chives (or green onions) into 5 cm (2-inch) pieces.
Slice the garlic and chili (optional) thinly to release their aroma during pickling.
Make the Brine
In a clean bowl, combine:
200ml warm filtered watet
1.5 teaspoons salt
1 tablespoon sugar
2 tablespoons white vinegar (or fresh lime juice)
Stir until the salt and sugar are fully dissolved.
Mix the Ingredients
In a large mixing bowl, combine:
Bean sprouts
Julienned carrot
Chives
Sliced garlic and chili (if using)
Gently toss everything together using clean hands or utensils.
Soak the Vegetables in Brine
Pour the brine evenly over the mixed vegetables in the bowl.
Let the mixture sit at room temperature for 30 minutes to 1 hour, allowing the flavors to develop and the vegetables to soften slightly.
Transfer to a Jar
After soaking, transfer the vegetables and brine into a clean, airtight glass jar.
Press the vegetables down gently to ensure they are fully submerged in the liquid.
Seal the jar and place it in the refrigerator.
Ready to Serve!
Once pickled, dua gia is ready to be served as a side dish or condiment.
Use clean chopsticks or tongs when serving to keep it fresh longer.