Vietnamese Pickled Kohlrabi (Su Hao Muoi) – Why This Food Deserves a Spot on Your Table
Are you looking for a zesty, crunchy condiment to brighten up your meals? Try Vietnamese Pickled Kohlrabi, also known as su hao muoi. This traditional dish from Vietnam offers a delightful blend of tangy and slightly sweet flavors, perfect for cutting through heavier foods. With easy-to-find ingredients and a straightforward pickling process, you can enjoy this slice of Vietnamese cuisine right in your own kitchen.
What Is Vietnamese Pickled Kohlrabi?
Vietnamese Pickled Kohlrabi, or Su Hao Muoi, is a simple yet tasty side dish commonly found in Vietnamese cuisine. It involves soaking fresh kohlrabi pieces in a sour-and-sweet liquid made from vinegar, salt, and sugar. After a day or two, the kohlrabi turns slightly tangy and stays nice and crunchy, making it perfect to eat with heavier meals like fried or grilled foods. This quick pickling method not only adds bright flavors to your meal but also helps keep the kohlrabi fresh and full of vitamins.
Ingredients You Need
- 2 medium kohlrabies (about 500–600g total)
- 1 tablespoon salt
- 2 tablespoons sugar
- 100 ml white vinegar (or rice vinegar)
- 200 ml water
- 1 chili pepper (optional)
- 2 garlic cloves (thinly sliced)
How to Make Vietnamese Pickled Kohlrabi
1. Wash and Peel the Kohlrabi
- Rinse each kohlrabi under cool running water to remove any dirt.
- Use a sharp knife or vegetable peeler to remove the thick outer skin.
- Make sure there are no rough spots or fibrous areas left.
2. Cut the Kohlrabi into Pieces
- Slice the peeled kohlrabi into thin pieces or sticks (about 2–3 mm thick).
- Try to keep them a similar size so they pickle evenly.
3. Prepare the Pickling Brine
- In a small pot, combine 200 ml of water, 100 ml of vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt.
- Heat this mixture on the stove over medium heat, stirring gently.
- Once the salt and sugar have fully dissolved, turn off the heat and let the brine cool to room temperature.
4. Pack the Jar
- Place the kohlrabi slices into a clean glass jar.
- Add 2 thinly sliced garlic cloves and 1 chili pepper (optional for a spicy kick).
- Pour the cooled brine over the kohlrabi until they are fully submerged.
- Gently tap the jar on the counter to release any trapped air bubbles.
5. Taste and Adjust
- After the first day, open the jar and take a small sample.
- If you’d like it more sour, let it sit another 12–24 hours.
- If it’s already tangy enough, move the jar to the fridge to slow down the fermentation.
Common Mistakes and How to Fix Them
- Choosing Old or Fibrous Kohlrabi
- Mistake: Using kohlrabi that has dried-out skin or a tough, woody core.
- Solution: Pick firm, fresh kohlrabi with smooth skin. This ensures a crisp, tender result after pickling.
- Not Cooling the Brine Before Pouring
- Mistake: Pouring hot brine over raw kohlrabi. This can make it limp instead of crunchy.
- Solution: Let your brine cool to room temperature before adding it to the jar.
- Skipping the Air Bubble Check
- Mistake: Trapped air bubbles can cause uneven pickling or even spoilage.
- Solution: Tap the jar gently on a flat surface or use a clean utensil to release air bubbles before sealing.
- Leaving the Pickle Out Too Long
- Mistake: Letting the jar sit at room temperature for more than a few days might make the pickles overly sour or soft.
- Solution: Check the flavor daily. Once it’s tangy enough, move the jar to the fridge to slow down the fermentation process.
- Using Dirty Utensils
- Mistake: Dipping unclean spoons or chopsticks into the jar can introduce bacteria and shorten shelf life.
- Solution: Always use clean, dry utensils to scoop out your pickled kohlrabi. Keep the jar sealed tightly when not in use.
- Using the Wrong Vinegar
- Mistake: Substituting vinegar types (like balsamic or apple cider vinegar) without considering their distinct flavors or acidity levels.
- Solution: Stick to white vinegar or rice vinegar for a clean, sour taste. If you want to experiment with other vinegars, start with a small batch and adjust sugar or salt levels if needed.
7. Ignoring Temperature Changes
- Mistake: Placing your fermenting jar near a heat source (like an oven or sunny window) can speed up fermentation too much, making the pickles overly sour in a short time.
- Solution: Keep your jar in a cool, consistent spot away from direct sunlight. Check daily, and refrigerate once you reach the desired tanginess.
8. Over-Fermenting
- Mistake: Leaving the jar at room temperature far too long (over 3–4 days) might result in extremely sour, soft kohlrabi.
- Solution: Check the taste daily, and once it’s tangy enough, refrigerate to slow fermentation and keep the texture crisp.
Conclusion
Vietnamese Pickled Kohlrabi (Su Hao Muoi) is a crisp, tangy addition to your meals that brings a refreshing taste of vietnam right to your table. Easy to prepare and full of vitamins, this simple Vietnamese cuisine dish pairs well with many types of food, from grilled meats to light salads. Once you master the pickling process, you will have a go-to condiment that brightens any meal.
Start pickling your own kohlrabi today and enjoy the crunch. Share your homemade su hao muoi on social media with the hashtag #VNIFood.
| Prep Time | 15 minutes |
| Servings |
people
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- 500-600 g kohlrabies
- 1 tablespoon Salt
- 2 tablespoons Sugar
- 100 ml white vinegar
- 200 ml Water
- 1 chili pepper
- 2 cloves garlic
Ingredients
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- Wash and Peel the Kohlrabi Rinse each kohlrabi under cool running water to remove any dirt. Use a sharp knife or vegetable peeler to remove the thick outer skin. Make sure there are no rough spots or fibrous areas left.
- Cut the Kohlrabi into Pieces Slice the peeled kohlrabi into thin pieces or sticks (about 2–3 mm thick). Try to keep them a similar size so they pickle evenly.
- Prepare the Pickling Brine In a small pot, combine 200 ml of water, 100 ml of vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt. Heat this mixture on the stove over medium heat, stirring gently. Once the salt and sugar have fully dissolved, turn off the heat and let the brine cool to room temperature.
- Pack the Jar Place the kohlrabi slices into a clean glass jar. Add 2 thinly sliced garlic cloves and 1 chili pepper (optional for a spicy kick). Pour the cooled brine over the kohlrabi until they are fully submerged. Gently tap the jar on the counter to release any trapped air bubbles.
- Taste and Adjust After the first day, open the jar and take a small sample. If you’d like it more sour, let it sit another 12–24 hours. If it’s already tangy enough, move the jar to the fridge to slow down the fermentation.
