Dưa Cải Muối Tôm (Pickled Mustard Greens with Shrimp Paste)
80% chuẩn vị · Vietnamese
A flavorful variation of pickled mustard greens that incorporates the pungent and savory notes of Vietnamese shrimp paste (mắm tôm), adding a unique umami depth.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Mustard greens (cải bẹ xanh)1 kg
- Salt50 g
- Water1 L
- Vietnamese shrimp paste (mắm tôm)2-3 tbsp
- Sugar1 tbsp
- Garlic cloves5-6
- Chili peppers1-2
Các bước
- 1
Wash and cut the mustard greens into bite-sized pieces.
- 2
Salt the greens as in the classic recipe, let wilt for 1-2 hours, and squeeze out excess moisture.
- 3
Prepare the brine: In a pot, combine water, sugar, and a pinch of salt. Bring to a boil, then let it cool completely.
- 4
In a separate small bowl, mix the shrimp paste with a little of the cooled brine until smooth. This helps to mellow its intensity.
- 5
Pack the squeezed greens into a clean jar. Add sliced garlic and chili.
- 6
Pour the cooled brine over the greens. Stir in the diluted shrimp paste mixture, ensuring it's distributed.
- 7
Ensure greens are submerged. Cover loosely and ferment at room temperature for 3-5 days, or until the desired flavor is reached. Taste periodically.
- 8
Store in the refrigerator once fermented.
