This is one of the famous specialties of Tra Vinh. Trieu Chau people call this dish Xai pau, and the Vietnamese call it “salted radish”, which is a specialty in Cau Ke land, Tra Vinh province. This is an easy dish to make and indispensable during Tet.
2.1 How to make Pickled Radish with Cauliflower
To get a delicious Sa Pa radish is in the technique of salting and drying to ensure the sweet and sour taste of the pickled radish.
During the pickling process of radish, the salt has to be changed once a night, every day, for 7 consecutive days and overnight, it can only be made for two months, which is 11 and 12. Pickled radish must always be kept tightly sealed in the jar, can be kept for a whole year without ever spoiling.
Chit Sa-Cau Ke pickled radish is vacuum sealed when sold. When eaten, pickled radish can be cut into small pieces, washed to cook soup, stewed chicken, pork rolls, young ribs or eaten with white porridge, banh tet.
Many vegetarian dishes are made from pickled radish such as sautéed radish, dried braised radish, sautéed radish with lemongrass, etc. Recently, there is also a dish of pickled radish mixed with vinegar and sugar, then put in a package and chilled. Eaten for a long time is also very delicious.
2.2 Where to buy Pickled Radish – Cau Ke
To buy Chit Sa-Cau Ke Pickled Radishes, you can go to the Chit Sa Salted Radish Production Facility: Tra Khao Hamlet, Hoa An Commune, Cau Ke District, Tra Vinh Province.
Source: Collected internet.
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