tag:blogger.com,1999:blog-35882298.post4686278842005900389..comments2011-11-18T18:48:51.159+11:00Anhhttp://www.blogger.com/profile/09712039473488252840noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-35882298.post-77617419646849666852011-11-18T17:43:12.627+11:002011-11-18T17:43:12.627+11:00

Nowadays everything is convenient and we can buy preserved vegetables but it's really nice that you keep your mom's tradition and make it from scratch. I wish I know how to make pickles but my mom probably doesn't even know. Beautiful post!

Nami | Just One Cookbookhttp://www.blogger.com/profile/17104033889937635168noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-43326871356717568662011-11-16T20:40:55.201+11:002011-11-16T20:40:55.201+11:00

Angry Asian, sun drying is a traditional method. But you can lay them dry on the kitchen bench for a while.

Anhhttp://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-21076661697281345312011-11-15T08:42:00.739+11:002011-11-15T08:42:00.739+11:00

is leaving in the sun necessary? i live in the city and i can just imagine leaving these leaves on the fire escape only to return later in the day to see that the squirrels have nibbled on them.

Angry Asianhttp://www.blogger.com/profile/06108228208656956325noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-81430240946437091442011-11-14T23:54:21.826+11:002011-11-14T23:54:21.826+11:00

Great post -- delicious dish, Anh!

Faithhttp://anediblemosaic.comnoreply@blogger.comtag:blogger.com,1999:blog-35882298.post-61588289448906242622011-11-14T08:44:47.638+11:002011-11-14T08:44:47.638+11:00

Hi Karen, table salt :)

Anhhttp://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-865627418719570752011-11-14T06:40:17.747+11:002011-11-14T06:40:17.747+11:00

Quick question: table salt or "kosher" salt? Thanks...

Karen M.noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-54947998052709613652011-11-14T04:28:48.657+11:002011-11-14T04:28:48.657+11:00

i have had these before!

Shutterbughttp://www.blogger.com/profile/18129667890937305926noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-82344940234242807812011-11-14T00:17:07.843+11:002011-11-14T00:17:07.843+11:00

Hi Anh, thank you for visiting my blog and I`m so glad that I get to know your lovely blog! I`m not familiar with Vietnamese dishes (embarassing fact: I`ve never tried the famous Pho!), but I know I`m soon going to learn a lot about them from your posts here. This delicious looking pickled mustard cabbage is a good start for me indeed!

Arudhi@Aboxofkitchenhttp://aboxofkitchen.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-20345269616570280852011-11-14T00:12:47.963+11:002011-11-14T00:12:47.963+11:00

It must be good:) Love the little peeling label on the left jar..and their gingham bonnets:)

La Table De Nanahttp://www.blogger.com/profile/04358539954508050792noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-8529093366143687862011-11-13T22:22:19.635+11:002011-11-13T22:22:19.635+11:00

Will give this a short. I love pickling vege.

penny aka jeroxiehttp://jeroxie.com/addictionnoreply@blogger.comtag:blogger.com,1999:blog-35882298.post-64497314855840114382011-11-13T20:51:15.655+11:002011-11-13T20:51:15.655+11:00

I *adore* pickles but have always been too intimidated to make them. I love how you describe women in Vietnam making this. Oh to have that level of inherent knowledge!

Hannahhttp://wayfaringchocolate.comnoreply@blogger.comtag:blogger.com,1999:blog-35882298.post-22725324917343620842011-11-13T16:05:14.526+11:002011-11-13T16:05:14.526+11:00

The Chinese version is yellowish and quite savory, close to the Korean version I think. Great with steams fish and stir fried pork. Beautiful post Anh.

pickyin@lifeisgreathttp://pickyin.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-35882298.post-53199564763449934392011-11-13T16:00:29.887+11:002011-11-13T16:00:29.887+11:00

This is great. I too enjoy preserved vegetables especially when back in my home country, and I learn from my parents as well!

leaf (the indolent cook)http://www.blogger.com/profile/02265240462060082738noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-14056680474688976842011-11-13T15:31:57.164+11:002011-11-13T15:31:57.164+11:00

Hi Anh,<br /><br />Thanks for your comment on my blog. You have a lovely blog. I like your preserved cabbage. Sounds delicious.<br /><br />----------------------------<br />Regards<br />Spoon and Chopsticks<br /><a href="http://spoon-and-chopsticks.blogspot.com" rel="nofollow">http://spoon-and-chopsticks.blogspot.com</a>

Spoon and Chopstickshttp://www.blogger.com/profile/14478980082538410743noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-58239522024241366862011-11-13T15:18:49.902+11:002011-11-13T15:18:49.902+11:00

For someone who loves cabbage, this looks like a recipe I just need to try! Thank you for sharing such an inspiring recipe. I just finished eating but am already hungry again. Much love from Austin!

Monethttp://anecdotesandapples.weebly.comnoreply@blogger.comtag:blogger.com,1999:blog-35882298.post-73517056931650090592011-11-13T13:51:58.263+11:002011-11-13T13:51:58.263+11:00

sounds delicious! i love preserved vegetables in all shapes and formats (also a big tradition in Austria, of course) - shall try your version soon! vietnamese &quot;sauerkraut&quot; who&#39;d have thought! ;-)

johannahttp://profile.typepad.com/6p00d8341c02f753efnoreply@blogger.comtag:blogger.com,1999:blog-35882298.post-18244306742952140712011-11-13T13:08:00.631+11:002011-11-13T13:08:00.631+11:00

That must be delicious! Lovely pickles.<br /><br />Cheers,<br /><br />Rosa

Rosa's Yummy Yumshttp://www.blogger.com/profile/04130051839810091958noreply@blogger.comtag:blogger.com,1999:blog-35882298.post-29106559295885525482011-11-13T12:26:55.400+11:002011-11-13T12:26:55.400+11:00

Beautiful memories, photographs Anh. Warms my heart to feel this story.

Dianehttp://whiteonricecouple.comnoreply@blogger.com