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Vegetables from Vietnam, especially the North
Small dried bulbs of Allium chinense are soaked for two days to firm and whiten them, peeled, then packed over split sugarcane under a salt brine and weighted. Lactic fermentation sours them in a week to a month, ready to cut the richness of fatty pork and bánh chưng at Tết.
| Allium chinense bulbs (củ kiệu), dried, outer skin still on | About fingertip size, firm and even; white bulbs are preferred to purple, which are sharper and slower to ripen[viwiki] |
| Salt, for the brineAbout 50 g per litre of water | [viwiki] |
| Sugarcane, peeled and split, or a little sugar | With sugarcane, no sugar is needed[viwiki] |
| Rice liquor or vinegar (optional) | Makes it sour faster[viwiki] |
| Mustard greens (optional) | Layered with the bulbs[viwiki] |
Total time across the recorded steps: 9 days – 32 days
What changes: Unpeeled bulbs soak a day and a night in rice-washing, ash or alum water
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
Small dried bulbs of Allium chinense are soaked for two days to firm and whiten them, peeled, then packed over split sugarcane under a salt brine and weighted. Lactic fermentation sours them in a week to a month, ready to cut the richness of fatty pork and bánh chưng at Tết. Made in 7 steps over 9 days – 32 days. The longest step, ferment until sour, takes 7–30 days (Vương Bảo Ngọc 2020). Salt is 3 % (Vương Bảo Ngọc 2020). Lactobacillus fermentum, L. pentosus and L. plantarum, the main lactic bacteria of the related Vietnamese dưa muối (fermented mustard and beet) and cà muối (eggplant); not measured in dưa hành does most of the fermenting.
| Main step | 7–30 daysReported[ngoc2020][viwiki] | Ferment until sour |
|---|---|---|
| Salt | 3 %Reported[ngoc2020] | Pack over sugarcane, cover with brine and weight |
| Acidity | pH 3.3Reported[ngoc2020] | Ferment until sour |
Dưa hành is soaked twice before it is packed, first in rice-washing, ash or alum water and then in salt water, so the bulbs stay firm and white through the ferment.
In a 2020 study, bulbs fermented in a brine of 3 % salt and 8 % sugar reached pH 3.34 and about 1.4 % total acid after 7 days, and after 5 weeks of storage (cold, per the Vietnamese summary) the product was still safe by microbiological tests [ngoc2020, abstract only].
Every number is labelled with how it is known. How this atlas is made
A Tết couplet pairs fatty pork, dưa hành and red couplets with the Tết pole, firecrackers and bánh chưng.
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