16 Vietnamese Pickled Veg Recipe Unleash Your Inner Chef!

The Health Benefits of Pickled Vegetables

1. Rich in Nutrients

Pickled vegetables, such as carrots, radishes, and cucumbers, are high in vitamins and minerals. They are a great source of vitamin C, potassium, and fiber, which are essential for a healthy immune system and digestive system.

2. Promotes Gut Health

Pickling is a process that involves fermenting vegetables in a brine solution. This fermentation creates probiotics, which are beneficial bacteria that support a healthy gut. Consuming pickled vegetables can improve digestion and reduce bloating.

3. Lowers Blood Pressure

The vinegar used in pickling is known to have blood pressure-lowering properties. It contains acetic acid, which has been shown to reduce blood pressure levels. By including pickled vegetables in your diet, you can help lower your risk of heart disease and stroke.

4. Increases Antioxidant Intake

The pickling process increases the antioxidant levels in vegetables. Antioxidants are important for protecting our cells from damage caused by free radicals. By eating pickled vegetables, you can boost your antioxidant intake and improve your overall health.

Making Vietnamese Pickled Vegetables

To make traditional Vietnamese pickled vegetables, you will need the following ingredients:

• Carrots - 2 large, julienned
• Daikon radish - 1 medium, julienned
• Cucumber - 1 large, thinly sliced
• Rice vinegar - 1 cup
• Sugar - 1/4 cup
• Salt - 1 tsp
• Water - 1 cup

1. Prepare the Vegetables

Wash and peel the carrots and daikon radish, then julienne them into thin strips. Slice the cucumber thinly, and place all the vegetables in a bowl.

2. Make the Pickling Brine

In a saucepan, combine the rice vinegar, sugar, salt, and water. Bring the mixture to a boil, stirring until the sugar and salt dissolve.

3. Pour the Brine Over the Vegetables

Once the brine has cooled, pour it over the vegetables, making sure they are completely submerged in the liquid.

4. Let it Sit

Cover the bowl with plastic wrap and let it sit at room temperature for about an hour.

5. Store in the Fridge

After an hour, drain the pickled vegetables and transfer them to an airtight container. Store in the fridge for at least 2 hours before serving.

In Conclusion

Now that you know the health benefits of pickled vegetables and how to make traditional Vietnamese pickled veg, you can easily incorporate this delicious and nutritious condiment into your meals. Whether you use it in sandwiches, salads, or as a side dish, pickled vegetables will add a burst of flavor and a dose of health benefits to your dishes. Give this recipe a try and enjoy the tangy and crunchy goodness of Vietnamese pickled vegetables.