Pickled Mustard Green (vietnamese Kimchi)

Recipe by Nolita_Food
READY IN: 96hrs
YIELD: 1 jar




  • 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.