2 ways to make jackfruit pickle – delicious and attractive salted jackfruit simply at home

Pre-processing young jackfruit

To prevent young jackfruit from leaking too much sap, you should use a knife to peel off the jackfruit’s skin under a water tap. After peeling, soak the jackfruit in water, changing the water every 10 minutes until all the sap is released.

After 3 – 4 times of changing water, rinse the jackfruit with clean water one more time and place it on a large plastic bag.

Next, use a shredding knife to remove all the white skin of the jackfruit, and for the core and seeds, use a double-edged knife until it’s all gone.

Then, add 70 grams of salt (about 5 tablespoons) to the shredded jackfruit, mix well and let it sit for 15 minutes. After 15 minutes, squeeze out the salty sap.

Prepare other ingredients

After peeling, slice 1/2 of the turmeric root, and finely chop the remaining part.

For lemongrass, remove the rough outer layer, wash it thoroughly, and slice it thinly.

Mix and ferment young jackfruit

First, mix all the prepared jackfruit, turmeric, and lemongrass evenly, then pack them tightly into a jar.

Next, dissolve 80g of salt (about 5 tablespoons) and 20g of sugar (about 1 tablespoon) in 1 liter of cooled boiled water. Once the salt and sugar have dissolved, pour the mixture into the jar with the young jackfruit.

After filling the jar with the brine until the jackfruit is submerged, tightly seal the jar and let it sit for 4 days.

When the young jackfruit has soured and has a beautiful yellow color, store it in the refrigerator for later use!

Final Product

Young jackfruit with a crunchy sour taste, eye-catching yellow color, and especially fragrant with ginger and lemongrass.

The young jackfruit dish is very easy to eat and not too complicated to prepare. You can stir-fry young jackfruit with pork belly and lime leaves or cook it in sour fish soup, both are delicious.

Prepare Jackfruit Pulp

For ripe jackfruit, separate the segments and the pulp, remove the seeds inside, and then cut the jackfruit into bite-sized pieces.

Salting jackfruit fibers

Put the prepared jackfruit and 300g of coarse salt into a pot and mix well.

Next, place the jackfruit into a jar, then press down firmly with your hands and place a plate on top to compress the jackfruit.

After that, pour a little filtered water into the jar until it covers the jackfruit, seal the lid, and let it ferment for about a week before it can be eaten.

Final product

Now you have completed the dish of perfectly yellow ripe jackfruit, fragrant and super appealing. The chewy and crispy pieces of jackfruit carry a salty-sweet flavor, whether eaten alone, cooked in sour soup, or braised with meat, it’s an incredibly perfect combination!