Dua Mon Recipe Vietnamese Brined Vegetables

I love this recipe because it brings a delicious taste of tradition to my kitchen with minimal effort, plus it’s a gut-friendly way to spice up any meal. The gentle tanginess and vibrant crunch of the fermented veggies make each bite feel like an adventure, perfectly complementing my favorite rice and grilled dishes!

The Vietnamese Brined Vegetables are so vibrant and filled with nutrition. Cabbage or napa cabbage is a great base because it is so high in fiber—500 grams worth.

I added 200 grams of carrot and 100 grams of daikon radish to the pickling jar, and my, what a boost that gives to the vitamin A and C content! The only other ingredients you will need are garlic, salt, and sugar, and when you put those into the jar with the vegetables, you are going to be in love with the flavor profile.

Ingredients

Cabbage or Napa Cabbage:
Abundant in vitamins C and K; imparts crispness and slight flavor.

Carrots:
Rich in beta-carotene, they offer an inherent sweetness and an eye-catching color.

Daikon Radish:
Few things are as satisfying as the burn you feel when you eat spicy food.

But that burn isn’t just a sensation; it’s the peppers you eat doing their job.

Peppers, especially hot ones, are low in calories and high in fiber.

Eating them gives you a feeling of fullness without adding a lot of calories to your diet.

But there’s more.

Peppers are also packed with vitamins and minerals.

Bell peppers, for example, have more vitamin C than oranges.

Garlic:
Enhances immune performance; contributes a spicy, umami richness.

Bird’s Eye Chilies:
Spice and heat; optional for a dish with a fiery kick.

Ingredient Quantities

• 500g cabbage or napa cabbage
• 200g carrots
• 100g daikon radish
• 4-5 cloves garlic
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 liter water
• 2-3 bird’s eye chilies (optional)
• 50g cilantro roots (optional)

Instructions

1. Start with all the vegetables, ensuring they are clean. Next, you will need to wash and peel the carrots and daikon radish. You should slice the cabbage or Napa cabbage into pieces that are ready for a bite. While you are at it, also julienne the carrots and daikon radish. Put everything you have sliced and set aside; you’ll need it soon.

2. If you choose to use them, peel and slice the bird’s eye chilies. Thinly slice the garlic cloves, and if you included the cilantro roots, rinse them thoroughly.

3. In a big bowl, mix together the cabbage, carrots, daikon, radish, and garlic, and chilies (if using). Toss all ingredients together to mix them well.

4. In another container, dissolve the salt and sugar in 1 liter of water. This is your brining solution.

5. Ensure all morsels are submerged in the briny vegetable bath. Ensure any cilantro roots (if using) are added to this stage, and pour the brine into the bowl with the mixed vegetables.

6. Move the vegetables and brine into a clean glass jar that has a tight-fitting lid. Press the vegetables down with a weight or what is essentially a clean rock to keep them submerged.

7. Tighten the jar’s lid and set it in a cool, dark area at room temperature, away from direct sunlight.

8. Ferment the vegetables for 3 to 5 days. Each day, inspect the jar to confirm that the vegetables are still completely immersed in the brine.

9. When the desired level of tanginess is reached, the jar can be moved to the refrigerator, which will slow down the fermentation process.

10. Dua Mon is enjoyed as an accompaniment to meals. It pairs beautifully with rice dishes and grilled meats. Relish in the taste of your homemade Vietnamese pickled vegetables!

Equipment Needed

1. Vegetable peeler
2. Cutting board
3. Sharp knife
4. Large bowl
5. Measuring spoons
6. Container for brine
7. Glass jar with a tight-fitting lid
8. Weight or clean rock to keep vegetables submerged
9. Mixing spoon or tongs for tossing vegetables

FAQ

• Q: Can I use a different type of cabbage for this recipe?You can use napa cabbage or any other variety of cabbage for this recipe. Napa cabbage is popular because of its flavor and texture, but you can also use green cabbage or savoy cabbage with great results.
• Q: How long do the brined vegetables need to ferment?A: The process of making the beverage normally takes 2 to 3 days at room temperature, but this can vary with the surrounding temperature. Check for the desired sourness after a couple of days.
• Q: What is the purpose of salt in the recipe?A: Fermentation requires salt. It helps in preserving vegetables, ensures that beneficial bacteria can thrive, and intensifies the flavors of the pickled vegetables.
• Q: Can I omit the bird’s eye chilies?Yes, the chilies are optional and can be omitted if you prefer a mild flavor. They add a slight heat and additional flavor to the pickles.
• Q: What can I use instead of cilantro roots?A: You can replace cilantro roots with cilantro stems or leaves for a similar flavor if you can’t find them. You can also simply omit the roots, and the dish will still be amazing.
• Q: How should I store the brined vegetables once they are ready?Following fermentation, place the salted vegetables in an airtight container and store them in the refrigerator. They can last for several weeks in that cool environment.

Substitutions and Variations

You can use bok choy or savoy cabbage in place of cabbage or napa cabbage.
Replace carrots with parsnips or sweet potatoes for a different flavor profile.
If daikon radish cannot be found, use standard radishes or turnips.
For a milder heat, substitute jalapeños or serrano peppers for the bird’s eye chilies.

Pro Tips

1. Consistent Slicing Aim for uniform slices, especially for the cabbage, carrots, and daikon. This will ensure even fermentation and texture across all vegetables.

2. Salt Massage Before adding the brine, give the sliced vegetables a gentle massage with the salt. This helps release some of their natural moisture, creating an initial brine, and can kickstart the fermentation process.

3. Chili Control Adjust the number of bird’s eye chilies based on your spice preference. You can also remove the seeds to reduce heat while still retaining flavor.

4. Submersion Assurance If a weight or rock isn’t available, a small ziplock bag filled with water placed on top of the vegetables can help keep them submerged below the brine, preventing spoilage due to exposure to air.

5. Daily Checks During fermentation, open the lid daily to release any built-up gases (known as “burping”) and check that the vegetables are submerged. This helps avoid too much pressure build-up which could crack the jar.