Pickled Mustard Greens
These Vietnamese pickled mustard greens (dua cai chua) are tangy, crunchy, peppery, and slightly sweet with a pleasant sourness! They're commonly eaten during Tết (Vietnamese New Year) with thit kho trung (braised pork belly and eggs) and banh chung (savory stuffed rice cake) but are delicious year-round to pair with any fatty or rich foods!
Servings: 8
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.
