Vietnamese-Style Pickled Scallions

This recipe introduces a traditional Vietnamese dish called Hanh Muoi, which is an essential part of Tet, the Vietnamese New Year celebration. Hanh Muoi offers a refreshing and balancing element to the rich and meat-centric meals enjoyed during this festive time. These fermented scallion pickles aid in digestion and add a delightful tang to the palate. This recipe incorporates a double ferment method, resulting in a vibrant and flavorful pickle that can be enjoyed as a condiment or side dish.

Yield: 1 pint to 1 quart (depending on the size of the onions)

(Fermentation vessel: 1 quart)

INGREDIENTS:

• 1 pound scallions (or substitute shallots)
• 1 quart Basic Brine (2 tablespoons unrefined sea salt to 1 quart unchlorinated water)

On Day 3 of Fermentation:

• 1–2 tablespoons unrefined sugar or honey
• 2 tablespoons rice vinegar

INSTRUCTIONS:

1. Rinse the scallions in cold water and remove any dry skin.
2. Cut off the green tops of the scallions and save them for other recipes.
3. Pack the scallions into a 1-quart jar, wedging them under the shoulder of the jar.
4. Pour enough Basic Brine into the jar to completely cover the scallions.
5. Any leftover brine can be stored in the refrigerator for up to a week. Discard thereafter or make a new batch if needed.
6. Place a quart-sized ziplock bag on top of the ferment, pressing it down onto the scallions.
7. Fill the ziplock bag with water, seal it, and use it as both a follower and a weight.
8. Set the jar on a baking sheet and place it somewhere nearby, out of direct sunlight, in a cool area.
9. Allow the scallions to ferment for 2 days.
10. On day 3, add the unrefined sugar or honey and rice vinegar to the ferment.
11. Continue fermenting for an additional 2 days.
12. During the fermentation period, monitor the brine level and top it off with the reserved brine solution if needed to ensure the scallions remain fully submerged.
13. It is common to observe a layer of scum on top, which is generally harmless. Refer to the appendix if you have any concerns.
14. As the scallions ferment, they will lose their vibrant color, and the brine may become cloudy.
15. Begin taste testing the pickles at this point.
16. The pickles are ready when they have a vinegary, sour flavor that suits your preference.
17. Store the fermented scallion pickles in the same jar with the lid tightly closed.
18. Keep the jar refrigerated.
19. These pickles will maintain their quality and flavor for up to 4 months when stored in the refrigerator.

TIPS:

• Choose scallions or shallots that are fresh and firm for the best texture and flavor in the pickles.
• Rinse the scallions thoroughly to remove any dirt or debris before peeling.
• When packing the scallions into the jar, ensure they are tightly wedged under the shoulder of the jar to prevent them from floating during fermentation.
• Use the Basic Brine recipe provided (2 tablespoons unrefined sea salt to 1 quart unchlorinated water) to cover the scallions completely.
• Reserve any leftover brine in the refrigerator for future use or to top off the ferment if needed.
• Keep the ferment in a location that is nearby, out of direct sunlight, and at a cool temperature to promote optimal fermentation conditions.
• Add the sugar or honey and rice vinegar on day 3 of fermentation to introduce a touch of sweetness and enhance the flavor complexity of the pickles.