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Vegetables from Vietnam
Dưa cải chua is mustard greens that are washed, wilted in the sun and held under a brine of salt and a little sugar until lactic bacteria turn them sour and yellow. It is made in households and villages and takes a few days in the warmth. Made in 4 steps over 2.1 days – 8.2 days. The longest step, ferment, takes 2–8 days (Phan Y.T.N 2017) and runs at 25–35 °C (Phan Y.T.N 2017). Salt is 3–5 % (Nguyễn Văn Mười 2013). Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus helveticus, the main lactic bacteria in vegetable ferments from central Vietnam and Lactobacillus spp., about 78 % of all bacteria in dưa cải do most of the fermenting.
| Main step | 2–8 daysMeasured[phan2017][muoi2013] | Ferment |
|---|---|---|
| Temperature | 25–35 °CReported[phan2017] | Ferment |
| Salt | 3–5 %Measured[muoi2013] | Submerge in brine |
| Acidity | pH 4.5Measured[phan2017] | Ferment |
| Mustard greens (cải bẹ) · Roots removed, washed and sun-wilted[phan2017][muoi2013] |
| Brine of salt and sugar · 4 % salt gave the best product in one study[phan2017][muoi2013] |
| Garlic, onion, chilli, ginger or young galangal · Optional, by recipe[phan2017] |
| Starter: spontaneous |
Total time across the recorded steps: 2.1 days – 8.2 days
What changes: The washed greens wilt in the sun in a basket
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dưa cải chua is soured in a few days at tropical room temperature, with sugar added to the brine. Its mustard greens are wilted in the sun first and sometimes dipped in hot water, which sets the texture and colour.
The 2013 study chose 4 % brine and 8 days as the best balance of quality and food safety. No authority limit specific to dưa cải was found.
Every number is labelled with how it is known. How this atlas is made
