vietnamese fermented figs
sung muối
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto•
February 2, 2026
I didn't encounter this variety of fig until I came to Vietnam - so if you have easy access, you're in luck! Otherwise, I wouldn't suggest using the more commonly known figs in the west. Ultimately, however, this is a lactoferment so the same method and flavour profile can work with similarly hard fruit or vegetables.
I loved the addition of lime juice in the soaking liquid - primarily used as a form of acid to keep the colour intact as it can quickly oxidise.
Ingredients (6)
Ingredients (6)
Instructions
Prepare the initial soaking brine by mixing 1 litre water with 2 tablespoons salt and the juice of 1/2 lime. As you chop the figs, put them in this soaking brine. Let them soak for a minimum of 30 minutes after which dump the liquid and let the figs drain.
Put the prepared aromatics and figs into a jar, followed by water - ensure that they're fully submerged. Then calculate the total amount of salt needed (3% salt of the total weight). Add this and give it a shake.
Let this ferment for 3-5 days and move to the fridge.
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