Recipe from “The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health & Healing” by Sophia Nguyen Eng. Used with permission from Chelsea Green Publishing. Available in print and e-book wherever books are sold.
Ingredients
- 9 cups spring water
- 2 tablespoons fine sea salt
- 1 lb. mung bean sprouts
- 8 oz. carrots, peeled and julienned
- 4 or 5 wild onion stalks or garlic chives, cut into 2 in. pieces
Instructions
- In a small saucepan, bring the water to a boil, then add the salt and stir until dissolved.
- Remove from the heat and allow the brine to cool to room temperature.
- Sterilize one half-gallon, two 1-quart, or four 1-pint (2 L, 1 L, or 0.5 L) jars.
- In a large bowl, gently mix the bean sprouts, carrots, and wild onions.
- Distribute the mixture into your jar(s). Pour the cooled brine into the jars to completely cover the vegetables.
- Cover the jars and let sit at room temperature for 1 to 2 days. To slow down the fermentation, place the jars in the fridge.
- After fermentation is complete (usually after 1 to 3 days), while the bean sprouts are still crunchy (not soggy), drain the liquid from the jars.
- Store in the refrigerator for up to 1 week.
This recipe was provided b
y Sophia Eng. Sophia Eng runs the blog Sprinkle with Soil, co-hosts the podcast Call to Farms, and is author of the cookbook and author of The Nourishing Asian Kitchen Cookbook. Since the pandemic, Sophia has gone from working in real estate in California to homesteading in Tennessee. She has a regenerative farm and trades goods from her farm with other farmers in the community.