About this ingredient
Draft reference. This study is part of the cookbook’s foundations and is still being checked. Local names and cultural notes in particular are the author’s working text, pending verification, rather than settled fact.
- Where it is used
- All eleven
- Flavour and aroma
- Tangy, salty, funky; adds sourness and crunch or umami depth.
- How it is used
- Pickled mustard greens in soups and stir-fries; quick pickles (do chua) in banh mi; fermented tea leaves in Burmese salad.
- How to select
- Jars with clean brine and no off mold; fresh-fermented crunch.
- Storage
- Refrigerate after opening; use clean utensils to avoid contamination.
- Substitutions
- Sauerkraut or other lacto-pickles as a rough stand-in; make quick pickles fresh.
- Allergens
- Check brines for fish sauce/shrimp (shellfish/fish).
Names and contextPending verification
The two fields below are drafted and not yet confirmed. They are shown because they are useful, and labelled because they are not final.
- Local names
- Pickled mustard greens; Viet: dưa chua/dưa cải; Thai: phak dong; Burmese pickled tea (laphet)
- Cultural notes
- Fermented vegetables carry preservation traditions; laphet (fermented tea) is uniquely Burmese and food-culturally significant.
The Complete Edition
Fermented Vegetables in the book
This study is one of twenty-seven that open The Southeast Asian Table, before the eleven country chapters and the hundred recipes they carry.
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