How to Make Vietnamese Pickled Head Scallions (Dua Cu Kieu) – A Vietnam’s Crunchy Holiday Favorite
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Instructions
  1. Prepare the Scallion Bulbs Peel off the outer layers of each scallion bulb (cu kieu) and trim both ends. Keep only the white bulb. Rinse thoroughly under cold water to remove dirt and any sliminess. Soak the cleaned bulbs in a saltwater solution (1 tablespoon salt + enough water to cover) for 4–6 hours or overnight.
  2. Dry the Scallions After soaking, drain and rinse the bulbs with clean water. Spread them out on a clean tray or plate and air-dry or sun-dry for about 4–6 hours (or until the bulbs feel drier and slightly shriveled).
  3. Make the Pickling Brine In a small saucepan, combine the following ingredients: 200 ml white or rice vinegar 100 ml filtered water 3 tablespoons white sugar Heat the mixture over medium heat and stir until the sugar is fully dissolved. Remove from heat and let the brine cool completely to room temperature.
  4. Pack and Pickle Place the dried scallion bulbs into a clean glass jar (sterilized with boiling water if possible). Add optional slices of garlic, chili, and carrot for extra flavor and color. Pour the cooled pickling brine over the bulbs until fully covered. Tap the jar gently or use a spoon to remove any air bubbles.
  5. Seal and Ferment Seal the jar tightly with a lid. Let the jar sit at room temperature for 3–5 days, depending on your preferred level of sourness. Once it reaches the right taste, move it to the refrigerator to slow down fermentation and keep it fresh.
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