Hanoi Times – In summer, in order to eat bean sprouts preserved in salt, people can mix sprouts with some shredded carrot, sliced spring onion, ground garlic and hot pepper in salted water. After being preserved for about one day, it is right to be served.
In winter, field cabbage preserved in salt is the main dish which is easy to make and very delicious. However, it is advisable to choose fresh green cabbage which has soft leaves and is neither too tender nor too old.
Field cabbage can be preserved in its original shape or cut into small pieces. Spring onion is added to gain fragrance. After a few days, the field cabbage is well-done and can be served. The longer the field cabbage is left, the sourer and more delicious it is. If salted vegetable is left long, it can be used to make soup. Salted vegetable soup cooked with pig rib or fish or ground nuts has its typical sour taste at any time of the year.
Cabbage, cucumber and casaba melon can be sour preserved; however, they must be kept tight so that the fermentation is good. If it is uncovered, bacteria will spoil the sour vegetable. Such vegetables as bean sprouts, spring onion bulb and field cabbage are quickly fermented; however, it is necessary to add some sugar so that it will be quicker and safer to enjoy. Vegetable pickles and salted vegetables including kohlrabi, beet, and cucumber are very popular, too.
Onion which is sour preserved is a popular dish on Tet holiday. Winter is the season in which spring onion bulb is big. Although old white onion is less acrid than purple onion, it is advised that it should be soaked in lime water to avoid acrid flavor. The way of preserving pickled scallion heads is the same as that of sour vegetable. These two kinds of salted vegetable are very tasty.
Salted sour vegetable – Food – Travel Related image(s)
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