Top 10 Ways to Make Pickled Dishes

Pickled Baby Gourd is very easy to make with ingredients that are simple to find. The sour, sweet, and crunchy taste of pickled baby gourd will make your family meals more enjoyable.

Ingredients:

• 500 grams of cucumber
• 4 teaspoons of salt
• 1 teaspoon of sugar
• 2 teaspoons of vinegar
• Other ingredients: garlic, chili, ginger

Instructions:

• Step 1: Wash the cucumber, soak in salted water for 45 minutes, and then drain.
• Step 2: Prepare the pickling solution by mixing 1 liter of cooled boiled water with salt, sugar, vinegar, garlic, chili, and ginger as prepared earlier.
• Step 3: Soak the cucumber in the solution for 2 to 3 days, and it will be ready to eat.

We are all familiar with pickled dishes, sweet and sour pickled vegetables, or pickled salads, right? But have you ever tried shredded pickled gourd with fish sauce? This dish is simple, yet full of flavor, and it's incredibly rustic.

Ingredients:

• 500 grams of green papaya
• 3 cucumbers
• 250 ml of fish sauce
• 3 garlic cloves
• 150 grams of fresh chili
• 3 tablespoons of sugar
• 3 tablespoons of salt

Instructions:

• Step 1: Peel and remove the seeds from the papaya, then slice it into thin strips. Cut the cucumber in half, remove the seeds, and slice it thinly.
• Step 2: Mix the papaya and cucumber with 3 tablespoons of salt, massage them well, and then rinse with clean water.
• Step 3: Grind the chili with 2 tablespoons of sugar, then mince the garlic and mix it with the chili paste. Add the remaining tablespoon of sugar.
• Step 4: Combine the garlic-chili mixture with the papaya and cucumber, then add 250 ml of fish sauce.
• Step 5: After mixing, store the dish in a jar with a lid. Let it sit for 3 to 4 hours before serving.

Pickled Cabbage offers numerous health benefits, such as preventing cancer, improving digestion, enhancing blood circulation, strengthening bones, reducing inflammation, and lowering cholesterol. It's especially perfect to balance a family meal with many fried or stir-fried dishes.

Ingredients:

• 1 kg of cabbage
• 200 grams of carrots
• Seasonings: chili, vinegar, salt, sugar

Instructions:

• Step 1: Shred the cabbage and carrots, soak them in cold water, and rinse thoroughly.
• Step 2: Blanch the vegetables briefly in boiling water, then cool them down with cold water.
• Step 3: Prepare the pickling liquid by mixing vinegar, water, sugar, and salt. Taste it for a slightly sour flavor, then bring it to a boil and let it cool.
• Step 4: Combine the cabbage and carrots with finely chopped chili, and pour the pickling liquid into a jar. Seal it, and after 3 to 4 hours, it's ready to enjoy.

Pickled Bean Sprouts is easy to make, requires little time and cost, but is incredibly delicious, making it a perfect remedy for food fatigue during the Lunar New Year and a refreshing dish for summer.

Ingredients:

• 300 grams of bean sprouts
• 100 grams of green onions
• 1/2 carrot
• 50 grams of ginger
• 2 lemons
• 1 teaspoon of sugar
• 3 teaspoons of salt

Instructions:

• Step 1: Rinse the bean sprouts and let them drain. Peel and julienne the carrot, clean and chop the green onions.
• Step 2: Boil 800 ml of water with a pinch of salt, then let it cool.
• Step 3: Peel and crush the ginger, then add it to the cooled water along with lemon juice, sugar, and salt. Stir well until the flavors balance with a sour, sweet, and salty taste.
• Step 4: Place the bean sprouts, green onions, and carrot in a container. Cover with plastic wrap or a plate to keep the vegetables submerged. After 2 to 3 hours, it’s ready to serve.

The raw kohlrabi salad not only combats food fatigue effectively but also helps reduce the accumulated fat in your body significantly. For those on a diet, this dish is a perfect "lifesaver," allowing you to enjoy meals without the guilt of greasy, fatty foods.

Ingredients:

• 2 kohlrabi bulbs
• 1/2 carrot
• 2 lemons
• 10 grams of herbs
• 1 teaspoon of salt
• 1 teaspoon of monosodium glutamate (MSG)
• 1/2 teaspoon of fish sauce
• 1/2 teaspoon of sugar
• Some garlic and chili

Instructions:

• Step 1: Peel and wash the kohlrabi and carrot, then cut them into strips or julienne, depending on your preference. Toss them with salt for 15 to 20 minutes, then rinse with cold water.
• Step 2: Crush the garlic, chop the chili and remove the seeds, then mix them with lemon juice, MSG, fish sauce, and sugar. Taste to ensure a balanced flavor of sour, sweet, and salty.
• Step 3: Combine the kohlrabi, carrot, and chopped herbs with the prepared seasoning mixture, and toss well.
• Step 4: Let it sit for 2 to 3 hours before serving.

Quick pickled dishes are typically simple to prepare, quick to serve, and very flavorful. Quick pickled napa cabbage is no exception, making it a popular choice among many home cooks and a regular feature in daily family meals.

Ingredients:

• 1 kg napa cabbage
• 2 tablespoons of salt
• 2 stalks of green onion
• 100 grams of chives
• For the dressing: 1 tablespoon of vinegar, 1 tablespoon of water, 1 tablespoon of sugar, 1 tablespoon of fish sauce, 1 teaspoon of garlic, 1/2 tablespoon of grated ginger, and 50 grams of chili powder.

Instructions:

• Step 1: Wash the napa cabbage thoroughly, cut into bite-sized pieces, and soak in a mild saltwater solution for an hour. Rinse with water afterward.
• Step 2: Clean the green onions and chives, cut into small pieces, and mix with the dressing.
• Step 3: Combine the napa cabbage with the dressing, green onions, and chives, and toss everything together well.
• Step 4: Place the mixture into a jar and seal. Let it sit for 3 to 4 hours before serving.

Pickled Sour Fruits with Fish Sauce and Sugar is typically enjoyed with hot rice, while the brine makes a fantastic dip for boiled vegetables or meats, enhancing their flavors.

Ingredients:

• 500 grams of sour fruits
• 1 tablespoon of fish sauce
• 2 teaspoons of sugar
• Some fresh chili and salt

Instructions:

• Step 1: Peel the sour fruits, cut them in half if they are young, or scoop out the flesh if they are ripe.
• Step 2: Soak the sliced fruits in a mild saltwater solution for 15 minutes.
• Step 3: In a bowl, mix fish sauce, sugar, chopped fresh chili, and 50 ml of water. Stir this mixture with the fruits, and after 30 minutes, it's ready to enjoy.

Cucumber Kimchi has a crunchy texture and a delightful blend of sour, spicy, salty, and sweet flavors. It's great for alleviating the heaviness of protein-packed meals or pairs perfectly with hot rice. Unlike traditional kimchi, cucumber kimchi can be eaten immediately after preparation.

Ingredients:

• 5 cucumbers
• Half a carrot
• 1/4 onion
• 2 stalks of green onions
• 3 cloves of garlic
• A little fish sauce, salt, sugar, and chili powder

Instructions:

• Step 1: Clean the cucumbers, carrot, and onion.
• Step 2: Cut the cucumbers into quarters, sprinkle with a pinch of salt, and let them sit for 30 minutes before draining.
• Step 3: Mince the garlic, slice the onion, chop the green onions, and cut the carrot into thin strips.
• Step 4: Mix the fish sauce, sugar, chili powder, and garlic, then combine it with the cucumber, green onions, onion, and carrot. Stir well for an even coating.
• Step 5: After mixing thoroughly, store the mixture in a sealed jar for later use.

Salted Water Spinach is crunchy with a sweet and sour taste, making it a perfect accompaniment to braised or grilled dishes or served with rice. It's also a great way to refresh your palate.

Ingredients:

• Water spinach
• Seasoning: chili, garlic, vinegar, sugar, salt

Instructions:

• Step 1: Pick the water spinach, wash it thoroughly, and soak it in salt water for 15 to 20 minutes to eliminate bacteria. Then blanch the spinach in boiling water and soak it in ice-cold water for 15 minutes.
• Step 2: Mince the chili and garlic. After the spinach has soaked in the ice water for 15 minutes, drain the excess water.
• Step 3: Cut the water spinach into 2-3 parts, then layer the spinach with minced garlic and chili, sprinkling a spoonful of sugar and salt in between. Repeat until all the spinach is layered.
• Step 4: Pour cooled boiled water and vinegar (using a ratio of 4 cups of water to 1 cup of vinegar) over the spinach mixture. After 1 to 2 days, it will be ready to eat.

Pickled Mustard Greens have long been a simple yet beloved dish, known for its tangy taste. The process of pickling mustard greens to achieve a crunchy, non-sour, and clear brine is not difficult if you follow the steps outlined below.

Ingredients:

• 2.5 kg mustard greens
• 100 grams sugar
• 2 teaspoons MSG
• 6 teaspoons seasoning powder
• 3 liters cooled boiled water
• Seasonings: green onions, chili, garlic, ginger

Instructions:

• Step 1: Separate the leaves of the mustard greens and sun-dry them for about 2 to 3 hours until they wilt slightly.
• Step 2: Wash and cut the mustard greens into 4-5 cm pieces, then drain the excess water. Chop the green onions and mix them with the mustard greens.
• Step 3: Prepare the pickling liquid by dissolving sugar, MSG, and seasoning powder in 3 liters of water.
• Step 4: Place the mustard greens in a jar, pour the pickling liquid over them, add the chili, garlic, and ginger on top. Use a clean weight to press the greens down, ensuring they are submerged in the brine. After 3 to 4 days, the pickled mustard greens will be ready to eat.