Water spinach, or rau muống, is a popular vegetable in Vietnamese cuisine. While it is commonly cooked by steaming or stir-frying, pickling is another delicious way to prepare this vegetable.
**Sweet and Sour Pickled Water Spinach**
*Ingredients:*
– A bunch of water spinach (amount can vary depending on family size)
– 5 Thai chili peppers or other mild chili peppers
– 5 shallots
– 5 cloves of garlic
– Vinegar, sugar, salt to taste
*Preparation:*
– Remove any wilted leaves and trim the stems, keeping the tougher parts as they add a nice crunch to the pickle.
– Soak the water spinach in a solution of water and either salt, baking soda, or a mild alkali to disinfect and remove any parasites. Soak for about half an hour.
– Rinse and cut the water spinach into bite-sized pieces. Mix with the shallots and chili peppers.
– Prepare the pickling liquid by boiling 500ml of water with 1 tablespoon of sea salt, 150g of sugar, and 120ml of white vinegar. Allow the liquid to cool, then strain to remove any impurities.
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– *Fig 1: Water spinach, a common vegetable in Vietnam*
– When the pickling liquid is no longer hot, pour it over the water spinach mixture in a ceramic, glass, or porcelain jar. Use a weight to keep the vegetables submerged.
– Seal the jar and let it sit for 3-4 days. The pickle will be ready to eat once it has soured.
The resulting pickle will have a crisp texture and a balance of sweet, sour, and spicy flavors. It is a unique and tasty side dish that goes well with rice.
**Spicy Korean-Style Water Spinach Kimchi**
*Ingredients:*
– 1 bunch of water spinach
– 2 tablespoons Korean chili powder
– 1 tablespoon sugar
– 1 onion
– 1 carrot
– 1 bunch of green onions
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– *Fig 2: Pickled water spinach with a unique, tangy flavor*
*Preparation:*
– Clean and trim the water spinach, removing all leaves. Soak and disinfect the vegetable, then soak it in 3 tablespoons of salt for 2 hours. Rinse to remove excess salt and squeeze out the water.
– Grate or shred the carrot and onion. Soak the onion in cold water for half an hour to reduce its pungency and allow the carrot to release its juices for better color retention.
– Mix the water spinach with the onion, carrot, green onions, sugar, and chili powder. Wear gloves and massage the mixture to help the vegetables absorb the flavors. You can add a little water to speed up the process.
– This kimchi can be eaten immediately, but it will not have a sour taste yet. Store it in a jar in the refrigerator or a cool place for 2 days to develop the sour flavor.
This recipe is a vegan adaptation of traditional Korean kimchi, which typically includes shrimp or anchovy paste in the seasoning. The Korean version may also include additional ingredients such as pear puree and rice flour, but these are better suited to colder climates and may not appeal to Vietnamese tastes.
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