There are a lot of water spinach sold outside the market, mostly the stems are discarded to avoid being old but in reality, they are not tough. These stems are crispy and delicious when pickled, and they are not fibrous. You can use the pickled spinach stems or the whole stem, both young and old, to make pickled spinach stems that are very delicious.
Pickled vegetables is a famous Vietnamese dish. There are many types of pickled vegetables in the kitchen of housewives such as pickles mixed with cabbage, pickles with root vegetables, pickles with corn, pickles with cilantro, pickles with root vegetables… However, pickled water spinach stems are still unfamiliar.
Let’s try making these 2 pickled water spinach stem dishes, they are guaranteed to be economical and delicious, and a change from the usual:
How to pickle sweet and sour water spinach stems
Prepare ingredients
A bunch of water spinach, or the stems of the water spinach after picking.
5 chili peppers
5 shallots
5 cloves of garlic
Vinegar, sugar, salt
Preparation
Picking water spinach: Pick the water spinach clean and remove the leaves
You soak the water spinach in diluted saltwater or alkaline water to clean it and avoid bacteria and aquatic parasites in water spinach. Soak the water spinach stems for about half an hour to clean them and avoid parasitic infections. You should choose water spinach grown on dry land because it has less risk of parasitic infections than water-grown water spinach. You should choose white water spinach because it will look better after being finished than red-stemmed water spinach.
Cut the water spinach into bite-sized pieces, mix with shallots and sliced chili peppers.
Make sweet and sour water: Use 500ml of broth with 1 tablespoon of sea salt, 150g of sugar, and 120ml of white vinegar. Boil the ingredients and then let it cool, strain out the sediment at the bottom.
Pickling
When the sweet and sour water is lukewarm, you put the mixture of water spinach, shallots, garlic, and chili peppers in a jar. Pour the cooked sweet and sour water in, use a food weight to keep the vegetables submerged in the water, to avoid the water spinach from floating up and becoming foamy and turning black. Close the lid and after 3-4 days, the pickled water spinach stems are ready to be eaten.
Pickled water spinach is crispy, sour, sweet, with a light yellowish-brown color.
You can also dip the pickled water spinach in fish sauce to enhance the flavor.
How to pickle water spinach like kimchi
Prepare ingredients
1 bunch of water spinach
2 tablespoons of Korean chili powder
1 tablespoon of sugar
1 shallot and a few spring onion leaves
1 carrot
Preparation:
Remove the water spinach leaves, then wash them thoroughly, soak them in alkaline water or vegetable wash water to remove any parasites. Then soak the water spinach with 3 tablespoons of salt for 2 hours. To make kimchi, you need to soak it with more salt, the purpose is to make the water spinach stems become softer, more elastic, and not break easily. When you check and see that the water spinach stems are soft, elastic, and do not break easily, rinse them to reduce the saltiness. You can use your hands to squeeze the water spinach to remove excess water and reduce the saltiness.
Julienne the carrot (or use a julienne slicer), soak the spring onion, and onion in cold water for about half an hour to reduce their pungency and soak the carrot in water to preserve the color.
Pickling
You mix the water spinach, spring onion, onion, sugar, and Korean chili powder together. Then use gloves to squeeze the vegetables evenly. After about 15 minutes, the vegetables are ready to eat because the water spinach has been soaked with salt, making it soft and no longer bitter, but it is not sour yet. You put it in a jar and store it in the refrigerator or in a cool place for about 2 days to make it sour and delicious.
In the Central region, there is a dish called “nhút rau muống” that is also pickled water spinach stems in a similar way. After pickling, the “nhút rau muống” is soaked in sugar water to reduce the saltiness, then it is eaten like pickles.
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