Vietnamese pickled eggplants super easy to make and take about 3-4 days to ferment. You can find these round eggplants called “kermit” or white “cà pháo” at the asian markets. They can also be referred as south macrocarpon, gboma or African eggplant.

“Thai” eggplants during the summer months and they are the size of small golf balls. Traditionally the white or Kermit Eggplants are the ones that we used growing up but all I could find were the Thai variety which still turned out pretty darn nice!

Another classic family favorite, Do Chua, which adds that pickled sour and sweet crunch to the infamous Vietnamese Banh Mi sandwich 🥪 and is used in a variety of other dishes as a condiment or garnish as well.

Growing up my dad used to make these pickled mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats. I never really realized but we ate these when we were kids so I guess my fermented infatuation started off very young!

Making kombucha is fairly easy. Below are some of my personal brewing tips and my easy to follow chart and guide for making perfect kombucha.

Sauerkraut is super easy to make and it’s only two ingredients, cabbage and salt! We added garlic and siracha just to add a little asian kick to make this more of a krout kimchi (aka krout-chi) but you can use this technique and recipe (without garlic, siracha) for a more basic/traditional sauerkraut.

Whenever you go to an authentic Vietnamese restaurant they always have a plethora of side dipping sauces like a fish dipping sauce (nuoc mam cham), scallion oil (mo hanh), fermented mustard greens (du chua) or even vegetarian dipping sauces if you’re lucky! They compliment, and are a staple in creating many Vietnamese dishes. Below are a few of my favorite staples which you’ll see served with many of my concoctions to follow!

Sauerkraut is super easy to make and it’s only two ingredients, cabbage and salt! I added garlic and siracha just to add a little asian kick but this recipe is perfect just plain!

Growing up my dad used to make these pickled mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats. I never really realized but we ate these when we were kids so I guess my fermented infatuation started off very young!

Dua Gia is a classic Vietnamese pickled beansprouts and a beloved staple in any Vietnamese household. It’s a light and colorful pickle great to pair with salty meat and fish dishes. In Vietnam, it’s usually seen and served as a companion of roasted pork!

In Japan side dishes like these are referred to as Sunomono. Simply translated means “vinegar foods”. The most typical sunomono comprises of just thinly sliced cucumber, and wakame seaweed in semi-sweet rice vinegar, soy sauce dressing.

If you have a bunch of citrus fruits lying around… This is a super easy recipe and they last FOREVER! These cured citruses lemons and oranges are are essential to North African cuisines but they’re also used elsewhere to add brightness, salt, and depth to cooked foods, dressings, sauces, and many other dishes.

One of my favorites and try not to cry! There’s countless uses for pickled onions. Tuck them into sandwiches to cut salty rich meats, use them as a condiment to top tacos, nachos… Best part- There’s no crazy canning techniques in this recipe!