Dưa giá/pickled bean sprout is usually served with stewed dish as pork, fish during hot summer days. There are two ways to making it. One is made with vinegar solution and can be used in one hour and crunchier and the other is made with salt solution like preserved veggie which is needed at least 1 to 2 days to be fermented and the bean sprout will be softer but still has the crunch and fermented sour taste that I like more. You can save the liquid in pickled mustard in this recipe here and add bean sprout in instead of salt solution.
1 bag of Bean sprout 1-1.5 lb
1 carrot, peeled and julienned
A handful garlic chives, cut into 2- in. length
A few shallot or a small yellow onion, thinly sliced (optional)
1-2 red chiles (optional)
The pickled solution: use only one at a time or you may divide the veggie and try both at the same time
Salt solution: 4 cups water , 1 Tbs sea salt, and 2 tsp sugar (optional). Mix them all together
Vinegar solution: 4 cups water, 1/2 cup vinegar, 2 Tbs to 1/2 cup sugar, and 1 tsp sea salt. Mix them all together except sugar. Add sugar slowly a few tablespoon at a time, taste to your liking.
Wash and rinse the bean sprout and veggies. Discard any tired bean sprouts. Put the veggies mixture into a glass/plastic jar or a large bowl with cover. Pour water to cover the veggies then pour it out to measure the volume. Replace water with salt or vinegar solution. Cover and press the veggie down occasionally.
1.The one make with vinegar solution is ready to eat in about 1 hours.
2.The one made with salt solution need 1-2 days depending on the weather (place the container at the warm spot like window sill or patio help speeding up fermented process) . It is only need about 1 day in this warm weather. During the fermented process, the liquid will get cloudy lightly and tiny bubbles will be formed in the jar. Taste until sour enough to your taste and store them in the fridge.
Transfer the veggie to a platter when ready to serve. Save the rest in its brine in the fridge for a few days.
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