How to Make Vietnamese Pickled Young Jackfruit (Mit Non Muoi Chua)
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
Ingredients
Instructions
  1. Step 1: Prepare the Jackfruit Peel and clean the jackfruit: Use gloves or oil your hands to avoid sticky sap. Peel off the green outer skin and remove the core. Cut the young jackfruit into thin strips or small bite-sized slices (about 5–7 cm long). Soak in salt water: Place the sliced jackfruit into a bowl of water with 1 teaspoon of salt. Let it soak for 15–20 minutes to remove any sap and bitterness. Rinse well and drain completely using a clean towel or colander. Optional – Blanching for better texture: Bring a pot of water to a boil. Blanch the jackfruit slices for 1–2 minutes. Remove and rinse under cold water. Let them cool and dry fully before pickling.
  2. Prepare the Brine In a small pot or bowl, combine: 400ml filtered water (or rice rinse water for natural fermentation) 1 tablespoon salt 1 teaspoon sugar (optional) Stir well until the salt and sugar dissolve completely. Let the brine cool to room temperature before pouring it into the jar.
  3. Step 3: Pickle and Ferment Layer the jackfruit: Place the prepared jackfruit slices into a clean, dry glass jar. Add sliced garlic and chili if you’d like more aroma and heat. Pour in the brine: Make sure the jackfruit is fully submerged in the liquid. If needed, place a clean leaf (like banana leaf or mustard leaf) on top to keep the jackfruit under the surface. Seal the jar: Tightly close the lid. Let the jar sit at room temperature (22–28°C) for 2–3 days to ferment. Store in the fridge: After the pickles become lightly sour and aromatic, move the jar to the refrigerator to slow down fermentation. Enjoy within 5–7 days for best taste and texture.
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