Rau muống muối chua (pickled water spinach) is a popular Vietnamese dish. However, not many people are familiar with pickling water spinach. Water spinach has a crispy texture, and when pickled, it has a unique sour taste. Give it a try!
Pickled water spinach with a sour and sweet taste
Ingredients:
A bundle of water spinach
5 Thai chili peppers
5 shallots
5 cloves of garlic
Vinegar, sugar, salt
Preparation:
Prepare the water spinach: Clean the water spinach, remove the leaves, and cut off the tough parts of the stems. You only need to remove the old stems, as they become crunchier when eaten.
Soak the water spinach in diluted saltwater or alkaline water to remove impurities. Soak for about 30 minutes to ensure cleanliness and to prevent parasites.
Cut the water spinach into bite-sized pieces, and mix with shallots and chili peppers.
Prepare the sour brine: Boil 500ml of water with 1 tablespoon of sea salt, 150g of sugar, and 120ml of white vinegar. Boil the ingredients, then let them cool and strain the sediments.
Sour pickles
When the sour brine is lukewarm, pour the mixture of water spinach, shallots, and chili peppers into a jar. Pour the prepared sour brine into the jar and use a weight to submerge the vegetables in the brine. Close the lid tightly and let it ferment for 3-4 days to achieve the desired sourness.
Pickled water spinach has a crispy texture with a sour and slight yellowish brown color.
You can serve pickled water spinach with additional fish sauce for extra flavor.
Kimchi-style pickled water spinach
Ingredients:
1 bundle of water spinach
2 tablespoons of Korean chili powder
1 tablespoon of sugar
1 onion and green onion
1 carrot
Preparation:
Remove the water spinach leaves, then wash and soak them in alkaline water or vegetable wash for cleanliness. Then soak the water spinach with 3 tablespoons of salt for 2 hours. When the water spinach stem is flexible and doesn’t break easily, rinse it to reduce saltiness.
You can use your hands to squeeze out the excess water and reduce the saltiness.
Thinly slice the carrot (or use a grater to create thin strips), soak the onion and green onion in cold water for about 30 minutes to reduce the pungency, and remove the carrot’s transparency to maintain its color.
Pickling method:
Combine the water spinach, onion, green onion, sugar, and chili powder. Wearing gloves, knead and squeeze the mixture. You can add a little water for better absorption. This kimchi can be eaten immediately. Then, transfer it to a jar, and store it in the refrigerator or a cool place for about 2 days for the kimchi to become sour.
This is a kimchi recipe suitable for the taste of most Vietnamese people. You can replace the chili powder with Korean chili paste for the mixture.
Traditional Korean kimchi includes ground shrimp, powdered chili, onion, and ground pear. However, this method is more suitable for colder climates. The taste of this sauce might be challenging for many Vietnamese people.
Pickled water spinach and pickled water spinach with a sweet and sour taste are both delicious. When pickled, the water spinach is crispy and retains its crunchiness. Pickled water spinach tastes great, and it’s a great way to enjoy this dish.
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