Vietnamese Pickled Cabbage (Dua Bap Cai) – A Crunchy and Tangy Vietnamese Staple
Servings Prep Time
4people 10minutes
Passive Time
30minutes
Servings Prep Time
4people 10minutes
Passive Time
30minutes
Ingredients
Instructions
  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.
  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.
  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.
  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.
  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.
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