Pickled Peppers: A Crunchy, Tangy Vietnamese Delicacy
Pickled peppers are a beloved Vietnamese delicacy, especially when paired with a bowl of freshwater crab soup. The ultimate summer treat, this dish is both refreshing and packed with flavor. To achieve the perfect crunch and bright white color, there’s a secret ingredient you need to know about.
The Secret to Crispy, White Pickled Peppers
+ Ingredients:
– 1kg of pepper fruit (preferably the variety known as “cà pháo” in Vietnamese)
– 2 thin slices of ginger
– 2 chili peppers
– 1 bulb of garlic
– 1 teaspoon of salt
– 1 teaspoon of sugar
– 2 teaspoons of vinegar
– 4 cups of water
The Art of Pickling: Crispy, White Peppers
+ Method:
Step 1: Combine all the ingredients for the pickling liquid in a small pot. Bring to a boil, stirring occasionally, until the salt and sugar have dissolved. Once it reaches a rolling boil, remove from the heat and set aside to cool completely.
Step 2: While the pickling liquid is cooling, prepare the peppers. Remove the stems and cut the peppers into halves or quarters. As you cut, place the peppers in a bowl of diluted brine with a splash of lemon juice. Soak for 30 minutes to draw out the bitterness and enhance crispness. For even crisper and whiter peppers, sun-dry them for 3 to 4 hours until slightly wilted before pickling.
Step 3: Peel and slice the ginger, garlic, and galangal into thin pieces. Place them in a glass jar, followed by the prepared peppers and a few slices of chili pepper.
Step 4: Pour in the cooled pickling liquid, ensuring the peppers are completely submerged. If needed, weigh them down with a small plate or lid.
Step 5: Add a splash of fish sauce, secure the lid, and allow the peppers to ferment for 3 to 4 days. The pickling liquid will turn a slight yellow color, and the flavor will become pleasantly sour. Once ready, store the jar in the fridge and enjoy your homemade pickled peppers!
Who Should Avoid Consuming Pickled Peppers
– Individuals with high blood pressure: Pickled peppers are high in salt content, which can elevate blood pressure and lead to health complications for those with hypertension.
– People with stomach ailments: The high acid content in fermented pickled peppers can cause gas and irritate the stomach lining, leading to chronic inflammation or ulcers.
– Those with digestive issues: For individuals with a sensitive digestive system, consuming pickled peppers may increase the risk of infectious diseases such as diarrhea, dysentery, cholera, and typhoid fever.
Caution: Not for Everyone
– Individuals with kidney problems: When kidney function is impaired, the body’s ability to excrete toxins decreases. Consuming pickled peppers can lead to increased blood pressure, water retention, and artificial weight gain, hindering the treatment process.
– Pregnant women: Pickled peppers can act as a stimulant, causing feelings of fullness and nausea. Therefore, it’s best for expectant mothers to avoid this delicacy.
– Children: Due to their immature digestive systems, children should refrain from consuming fermented foods, especially those that may pose hygiene concerns.
– People who are unwell: For individuals battling an illness, the solanine present in peppers can act as a toxin and exacerbate their condition.
