Vintage Vietnamese Do Chua Pickles & Cruciferous Veggie Ferment

We had a couple of readers suggest recipes for different pickled veggies that they wanted, and here are the results!!

Vintage Vietnamese Do Chua: An Introduction

photo credit: SasQuat-Ch
Rose wanted a recipe for pickled radishes, and I chose to make a recipe of delicious and traditional Vietnamese street food for her, Do Chua pickles! Do Chua is a very common Vietnamese ferment of long, thinly sliced carrots and radishes, most commonly found inside Vietnam’s claim-to-fame sandwich, the Banh Mi. Simply amazing. Brined with a touch of vinegar, typically a little sugar, and fermented soy sauce, Vietnamese Do Chua is a lovely blend of sweet and sour. I have enjoyed it on salads, inside sushi, and by itself! My sourdough starter still needs a little coming-back-to-life time, so I haven’t had a chance to eat Do Chua on a sandwich with home-made bread, but I seriously can’t wait!! This recipe is typically made with daikon radish, but any radish will do and it will taste amazing. I’m really feeling the Vietnamese vibe of this yummy ferment!


Vintage Vietnamese Do Chua Recipe: (in a half-gallon mason jar)

4 Cups Brine (4 Cups Water + 1 1/2 Tbsp. Salt, mixed well)
2 Cups Carrots, sliced long and thin
2 Cups Daikon (or other radish) sliced thinly, in circles if using short little radishes, in long thin slices if using a large Daikon
2 Tbsp. Fermented Soy Sauce
2 Tbsp. Coconut Palm Syrup or Honey
1 Tbsp. Coconut Aminos, Braggs Aminos, or Raw Apple Cider Vinegar

Leave out to ferment for four days. The end result is sweet – sour – salty pickles, the carrots are still crunchy and delicious, but the radishes soften up and get almost a little translucent, and have a wonderful meaty texture! They are so good I wish I had made four of these ferments instead of just one!! Enjoy in sandwiches, salads, as a side dish, on top of noodle dishes like Pad Thai, or even as a quick probiotic snack by themselves. Yum!


Cruciferous Veggie Ferment

Michelle asked us for a recipe with pickled kale, and I decided to share a recipe that we have used a few times but haven’t documented because it changes based on the seasons, but it always contains a nutritious and delicious blend of cruciferous vegetables. This one is great by itself because its nice and filling, but it is also A-M-A-Z-I-N-G served on top of a scoop of quinoa and drizzled with tahini over it!! LOVE IT! Quinoa, veggies, and tahini dressing are always one of my favorite combos, especially when the veggies are fermented!!

Last time we made this, there was Romanesco broccoli at our local farmer’s market. Romanesco broccoli is one of my favorite crucifers, its so crazy cool looking! Anyway, we used Romanesco, but we’ve also used regular ol’ broccoli too and cultured broccoli is simply to die for. It’s like steamed broccoli only better!
Here’s the recipe that I’m sharing for Michelle and anyone else looking to culture some cruciferous veggies!

Cruciferous Veggie Ferment (in a half-gallon mason jar)

4 Cups Brine (4 Cups Water + 2 Tbsp. Salt)
2 Cups Broccoli (in this case, Romanesco) Florets, chopped to your preference
1 Cup Cabbage, thinly shredded in food processor or chopped by hand
1 Cup Cauliflower Florets, chopped to preference
A few leaves of Kale, chopped thinly (Tip: you can add as much as up to an entire bunch of kale, just decrease the amount of the other veggies!)
1 Small White or Red Onion, thinly sliced
1-2 Cloves Garlic, to preference. (If you like it strong, do 3 and mince them, if you like only mild garlic flavor, leave the clove whole and just add it right in after peeling)
1/2 Tsp. Oregano
1/2 Tsp. Thyme
1/2 Tsp. Tarragon
1/2 Tsp. Basil
1/2 Tsp. Marjoram

Mix all veggies together with herbs and pack into a half-gallon size wide-mouth mason jar. Pour over with the brine, and cover & seal with the Pickle-Biotic anti-contamination weight cup and airlock system.
The herbs add a delicious Mediterranean vibe and make this ferment truly a dish all on its own, with a complete flavor profile. Serve on its own or over quinoa drizzled with an amazing tahini dressing! I’m sorry I keep mentioning it but its brilliant so I have to make that clear :)

Stay tuned – some great things on the way, including: Cultured “Rice” made from – Cauliflower??? How can it not be rice?? The gluttonous gluten-free probiotic rice alternative, made cheaply at home in your kitchen :)

Quinoa Kale patties, recipe here, coming soon. Need I say more?

As always, thanks for reading. Leave a comment below and tell me your thoughts. I’m always so excited to hear from you!

This post is shared at Fat Tuesday!

One thought on “Vintage Vietnamese Do Chua Pickles & Cruciferous Veggie Ferment

  1. Sage

    Can’t wait for the daikon to be ready in the garden so I can make this. The sandwich sounds delicious.
    Thanks for the recipe.


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