Crunchy, tangy, and slightly sweet- these Vietnamese pickled mustard greens known as dua cai chua, is a staple in Vietnamese households during Tết (Vietnamese New Year). They're my favorite Vietnamese pickles and once you make them, you'll understand why!
This is most commonly served during Vietnamese New Year alongside thit kho trung, which is Vietnamese braised pork belly and egg! It's delicious with a fluffy hot bowl of jasmine rice and helps to cut through fatty and rich foods.
What are Pickled Mustard Greens?
Vietnamese pickled mustard greens, often referred to as dua chua, dua cai chua, or dua muoi, are fermented head mustard greens that are peppery, tangy, slightly sweet and have a pleasant sourness. These mustard greens are also commonly known as Chinese mustard greens or gai choy and should not be confused for leaf mustard greens.
Why you'll love this pickled mustard greens recipe
- Uses only 4 core ingredients
- Addictively sour and sweet!
- Naturally fermented
- Adds a refreshing crunch to every meal!
- Makes two 32oz mason jars worth
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Ingredients
- Mustard Greens
- Kosher salt
- Granulated white sugar
- White vinegar
- Yellow onion (optional)
See recipe card for quantities.
How to make pickled mustard greens
- Step 1: Trim off the bottom of the mustard greens and remove any wilted or yellow leaves. Chop up mustard greens into 1 inch pieces. Submerge the mustard greens in a large bowl of water and let sit for 10 minutes. Drain, rinse, and repeat at least two more times, using a brush to scrub off any stubborn dirt on the mustard greens.
- Step 2: To a large bowl, add the mustard greens and onion. Sprinkle 4 tbsps of salt over the mustard greens and onion. Use your hand to give it a good mix. Allow to sit for 15-30 minutes or until the mustard greens can bend slightly without snapping. Rinse thoroughly to remove any salt and drain well.
- Step 3: To a heat safe bowl, add boiling water, salt, sugar, and vinegar. Stir will until sugar and salt have dissolved.
- Step 4: To clean, heat safe jars, add the onions and mustard greens. Pour in the brine until the mustard greens and onions are submerged. Use chopsticks to pack the mustard greens and onions down. It is critical that everything is submerged, otherwise mold can develop.
- Step 5: Cover lightly with a lid and leave it to ferment on the counter for two days (if using a mason jar, do NOT put the screw top on it). After two days, give it a taste test and add more salt or sugar as needed. Add it to an airtight container and place it in the fridge.
Top tip
Wash the mustard greens very well: Mustard greens are very dirty vegetables. Chop them up to help loosen the dirt and make it easier to clean. Use a brush to get in every crevice of the mustard greens to remove the dirt.
Sanitize the heat safe jars: Carefully use hot water to sterilize the heat safe jars before filling. This will ensure a clean environment for fermentation.
Ensure the mustard greens are submerged in the brine: Any mustard greens exposed to air can develop mold, so pack the jar tightly or add a weight on top to keep the mustard greens submerged. Alternatively, add the lighter, leafier ends in first before adding in the thicker, stalkier ends. This will help weigh down the leafy floaters.
Substitutions and Variations
There are very few substitutions that can be made here, without altering the taste but if you must:
- Other add ins - Substitute the onion for sliced shallots or add a bird's eye chili for a kick of heat.
- Vinegar - I personally would not substitute the white vinegar for any other type, since it has the most neutral taste. However if absolutely desperate, apple cider vinegar may work, though the taste may vary slightly.
Storage
Keep the pickled mustard greens at room temperature for 2-3 days, checking everyday. Once it has reached your desired pickleness and sourness, place it in an air tight container in the fridge for up to 7 days. Note: the mustard greens may get sour as time goes on. Adding additional sugar can help to balance out the sourness.
If you spot any mold or the mustard greens smell foul, toss it immediately.
FAQ
Unfortunately since this is a traditional pickled mustard greens recipe, mustard greens cannot be substituted with anything else since it is the main ingredient.
Mustard greens can be found in the produce section at your local Asian supermarket like 99 Ranch, HMart or other Vietnamese or Chinese supermarkets.
Mustard greens are crunchy with a sharp, peppery, sour and slightly bitter flavor. To compare it to other vegetables, the texture would be that of thick bok choy, with the pepperiness of arugula, harshness of horseradish, and tanginess and pungentness of kimchi.
Pickled mustard greens are commonly eaten during Tet (Vietnamese New Year) with thit kho trung (Vietnamese braised pork belly and eggs) and banh chung (Vietnamese savory stuffed sticky rice) but can be eaten with noodle soups, congee, and stir fried dishes too!
Other recipes to try:
- My lemongrass beef bowl (Mom's recipe!)
- Vietnamese Che Thai (The best fruit cocktail)
- Vietnamese-inspired mille-feuille nabe
- Crispy gluten-free fish sauce chicken thigh
Pickled Mustard Greens
Ingredients
- 2 lbs mustard greens
- 1 ½ onion thickly sliced
- 4 tbsps salt
Brine
- 1 cup sugar
- 1 ½ cup vinegar
- 4 cups boiling water
- 6 tsps salt
Instructions
- Trim off the bottom of the mustard greens and remove any wilted or yellow leaves. Chop up mustard greens into 1 inch pieces. Submerge the mustard greens in a large bowl of water and let sit for 10 minutes. Drain, rinse, and repeat at least two more times, using a brush to scrub off any stubborn dirt on the mustard greens.
- To a large bowl, add the mustard greens and onion. Sprinkle 4 tbsps of salt over the mustard greens and onion. Use your hand to give it a good mix. Allow to sit for 15-30 minutes or until the mustard greens can bend slightly without snapping. Rinse thoroughly to remove any salt and drain well.2 lbs mustard greens, 4 tbsps salt, 1 ½ onion
- To a heat safe bowl, add boiling water, salt, sugar, and vinegar. Stir will until sugar and salt have dissolved.1 ½ cup vinegar, 4 cups boiling water, 6 tsps salt, 1 cup sugar
- To clean, heat safe jars, add the onions and mustard greens. Pour in the brine until the mustard greens and onions are submerged. Use chopsticks to pack the mustard greens and onions down. It is critical that everything is submerged, otherwise mold can develop.
- Cover lightly with a lid and leave it to ferment on the counter for two days (if using a mason jar, do NOT put the screw top on it). After two days, give it a taste test and add more salt or sugar as needed. Add it to an airtight container and place it in the fridge.
Notes
- Wash the mustard greens very well: Mustard greens are very dirty vegetables. Chop them up to help loosen the dirt and make it easier to clean. Use a brush to get in every crevice of the mustard greens to remove the dirt.
- Sanitize the heat safe jars: Carefully use hot water to sterilize the heat safe jars before filling. This will ensure a clean environment for fermentation.
- Ensure the mustard greens are submerged in the brine: Any mustard greens exposed to air can develop mold, so pack the jar tightly or add a weight on top to keep the mustard greens submerged. Alternatively, add the lighter, leafier ends in first before adding in the thicker, stalkier ends. This will help weigh down the leafy floaters.
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