Servings: 1 quart
In a large bowl, warm the water for about 30s in the microwave and and stir in the sugar until dissolved. Add fish sauce and reserved pickle leek juice and stir to combine. Add the mixture to your clean jar.
ll the ingredients into the jar and season to taste. Allow to soak at least 24 hours at room temperature. Serve with banh chung and banh tet. Lasts for months in the fridge.
Calories: 1234kcal | Carbohydrates: 298g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Sodium: 18468mg | Potassium: 2612mg | Fiber: 17g | Sugar: 249g | Vitamin A: 38494IU | Vitamin C: 242mg | Calcium: 436mg | Iron: 9mg