This post may contain affiliate links. See disclosure for details.

Vietnamese Pickled Cabbage with Carrots and Chili Peppers - Bap Cai Lam Dua
Print Pin

Vietnamese Pickled Cabbage with Carrots and Chili Peppers | Bap Cai Lam Dua

(1)
Click stars to rate now!
By: Cindy Lam Lorimer
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 16
Vietnamese pickled cabbage with carrots and chili peppers is a crunchy, tangy, and slightly spicy condiment that complements rice and meat dishes in Vietnamese cuisine. I especially love to eat it with my Pork Chops!

Ingredients 

  • 1 whole cabbage, cut into 1-2 inch pieces
  • 2 large carrots, sliced into ¼ inch thick, 1-2 inch length
  • 2 tbsp kosher salt, plus 1 tbsp
  • 4 cups water
  • 1 cup sugar
  • 2 cups vinegar
  • thai chili peppers, fresh

Instructions

  • In a large bowl, with only cabbage. Add 2 tbsp salt and mix well.  Put the bowl in the fridge for 1 hour. Make sure not to exceed that time or the cabbage will turn too salty. 
  • In a small saucepan, add water, sugar, vinegar and salt and bring to a boil until sugar melts. Turn off the heat. Put vinegar mix in the freezer for one hour so it’s ice cold. The cold mix will make the veggies extra crunchy!  
  • Remove cabbage from the fridge and rinse off all the salt. Repeat the rinse three times.   
  • Add carrots to the cabbage.
  • Pour cold vinegar mix into the bowl of veggies and add chili peppers. Transfer to a pickling jar and let it refrigerate for at least 24 hours before eating.  

Notes

This will keep for a month if uncontaminated. Meaning no double dipping.

Nutrition

Serving: 1portion | Calories: 58kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 882mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 1504IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

Equipment

  • Pickling jar

Did you make this recipe? Give it a star rating below!