Pickled Mustard Green (vietnamese Kimchi)
"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."
- Ready In:
- 96hrs
- Ingredients:
- 5
- Yields:
-
1 jar
ingredients
directions
- Cut mustard greens and scallions into 1 1/2 inch lengths.
- Wash 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).
- Combine water, salt and sugar in a large bowl.
- Put in greens and scallions.
- Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water.
- Cover bowl and put in a warm place for 2-3 days.
- Afterwards, transfer into a jar and refrigerate.
- It can last for a good 3 months in the refrigerator.
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Reviews
-
This is a great recipe! I make the same thing, sometimes with some hot pepper flakes or cayenne pepper thrown in for heat. They taste sooooo good! Fermented veggies are very healthy, so it's a win-win situation. lol, I have to go out and get some mustard greens tomorrow, I need a fix! -
Sounds so yummy. Reminds me of times when I was little and my mom gave it to me to eat with congee!!!
RECIPE SUBMITTED BY
Nolita_Food
United States
I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much.
I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.
