Vietnamese pickles, "dua cai chua" it's called. You can eat it with just about anything. Especially popular in the summer when it's too hot to cook. Taste amazing with glazed pork chops.
My Private Note
Units: US | Metric
- 1Cut mustard greens and scallions into 1 1/2 inch lengths.
- 2Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi, that might take only 4 hours in June:P).
- 3Combine water, salt and sugar in a large bowl.
- 4Put in greens and scallions.
- 5Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water.
- 6Cover bowl and put in a warm place for 2-3 days.
- 7Afterwards, transfer into a jar and refrigerate.
- 8It can last for a good 3 months in the refrigerator.
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Nutritional Facts for Pickled Mustard Green (vietnamese Kimchi)
Serving Size: 1 (1848 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 259.0
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 13008.1 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 27.1 g
- Sugars 21.3 g
- Protein 21.6 g