Re: Vietnamese pickled vege

This is my favourite recipe for pickled vege, I also add chilli, (surprise surprise), and brocolli, cabbage, raddish, turnip,or whatever vege I have on hand, (snow peas are nice too). I use xylitol instead of sugar, 1/4 cup or less. I use unrefined Sea Salt , 1/3 cup sounds a lot, but your not going to be drinking the pickling solution, so I figure the amount the vege absorbs is no where near 1/3 cup.

I like to use a little mirin as well, and a spot of wasabi to give it a bit more kick. My friend (who is vietnamese), likes to add a teaspoon of fish sauce to hers.

http://www.cookthink.com/recipe/10757/North_Vietnamese_Pickled_Vegetables


spud