Pickled Mustard Greens | Dưa Cải Chua
Pickled mustard greens are best homemade! Although this process is a fermentation process not pickled (using acid), the taste and texture of the green mustard is more of a pickled veggie. There are a few methods to making this, using vinegar to pickle, but I assure you this is the best tasting and easiest way to make it!
Pickled Mustard Greens | Dưa Cải Chua
Pickled mustard greens are best homemade! Although this process is a fermentation process not pickled (using acid), the taste and texture of the green mustard is more of a pickled veggie. There are a few methods to making this, using vinegar to pickle, but I assure you this is the best tasting and easiest way to make it!
Open in Cookpad AppSteps
- 1
Mustard green prep: trim off excess green leaves. Break each leaf individually and chop into bite size pieces.
- 2
Blanch mustard greens: pour pot of boiling water into mustard greens. Mix for 15-20 seconds, then strain and cool off with in ice bath. Strain and let dry on side.
- 3
In a pot, heat up and dissolve 1 cup rock salt, and 1 cup sugar, with 2 cups water. Smash rock salt and stir frequently for faster dissolving.
- 4
Rice water: use 3/4 gallon of purified water to wash 4 cups of rice. Use the cloudy rice water. Cook your rice don’t throw it away! Combine rice water with dissolved salt and sugar mixture. Stir and let cool to room temperature.
- 5
Mix green mustards with sliced shallots, green onions, and chili. Then add to jar. Top off with rice water salt mixture. Make sure there’s enough water to cover.
- 6
Use ziplock bag with water to helps submerge all mustard greens under salted rice water.
- 7
Seal and let pickle for 3-4 days. Avoid direct sunlight.
- 8
Put in fridge after 4 days to avoid being too sour. Good for 2 weeks.
Tips
If you like a more sweet pickled mustard greens, reduce salt to half cup and add extra 1/2 cup sugar.
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