Vietnamese Pickled Mustard Greens (Dua Cai Chua)
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10 minutes 4days
Servings Prep Time
4people 15minutes
Cook Time Passive Time
10 minutes 4days
Ingredients
Main Ingredients
Flavor Enhancers
Optional Additions
Tools Needed
Instructions
  1. Prepare the Mustard Greens Wash the Greens: Rinse 1kg of mustard greens thoroughly under running water to remove dirt and impurities. Dry the Greens: Let the greens air dry for a few hours or pat them dry with a clean kitchen towel. Slightly wilted greens ferment better and retain a crunchier texture. Cut Into Pieces: Chop the greens into 2-3 inch pieces for easy handling and uniform fermentation.
  2. Make the Brine Prepare the Saltwater Solution: Heat 1 liter of water slightly and dissolve 3 tablespoons of salt and 1 teaspoon of sugar. Stir until fully dissolved. Cool the Brine: Let the brine cool to room temperature before pouring it over the greens. Hot brine may wilt the greens too much and hinder fermentation.
  3. Pack the Jar Layer the Greens: Place the chopped mustard greens into a sterilized glass jar, pressing them down lightly to create space for the brine. Add Aromatics: Layer the greens with 4 smashed garlic cloves, 2 chopped green onions, and optional sliced chili peppers or ginger for additional flavor.
  4. Add the Brine Pour the Brine: Slowly pour the cooled brine into the jar, ensuring all the greens are fully submerged. Weigh Down the Greens: Use a clean plate, small jar, or any food-safe weight to keep the greens below the surface of the brine. This prevents spoilage during fermentation
  5. Ferment the Greens Seal the Jar: Close the jar loosely with a lid to allow gases from fermentation to escape. Alternatively, cover it with a clean cloth secured with a rubber band. Store at Room Temperature: Place the jar in a cool, dry area away from direct sunlight. Let the greens ferment for 2-3 days. Check the Progress: After 2 days, taste the greens. If they’re tangy and slightly yellow, they’re ready. For a stronger flavor, let them ferment for another day or two.
  6. Store and Serve Refrigerate the Greens: Once the desired tanginess is achieved, transfer the jar to the refrigerator to slow down fermentation and preserve freshness. Serve: Enjoy the pickled greens as a side dish, in stir-fries, or added to soups for a tangy kick.
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