Pickled Bean Sprouts (Dưa Giá)
Author: Katie Le | Katie’s Test Kitchen
- 9 cups of water
- 4 tbsp of sugar
- 2 tbsp of canning salt (I prefer to use canning salt reduce the sediments that might set on the bottom of the jar. But regular salt can be used as well.)
- 1 lbs of bean sprouts (washed well, drained completely)
- 1/4 to 1/3 lbs of carrot, more less up to you (peeled and julienned)
- About 4-5 stalks to garlic chives (washed well, chopped to 2 inches length)
- Large glass jar with a tight lid (cleaned well, drained dry)
- Brine – Bring 12 cups of water to a boil. Dissolve sugar and salt. Turn off heat and allow it to cool down completely to room temperature.
- Mix bean sprouts, garlic chives, carrots and add them to the glass jar. Pour cooled water mixture on top to completely submerge them. Discard extra liquid if there’s still some left. To speed up the pickling process you could place the jar in a warm area in the house such as by the windowsill. After day 2 or 3 the pickled bean sprouts should be ready to eat. To slow down the the pickling process place jar in the fridge. To stop the pickling process drain liquid and place bean sprouts in the fridge. Pickled bean sprouts go well with Thit Kho Tau.
Note: the brine could get a bit cloudy during the pickling process. That’s normal, as long as the brine is not slimy the bean sprouts should be fine!