Dưa Chua Recipe - Vietnamese Pickled Mustard Greens
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Additional Time
4 d
-
Total Time
4 d 25 mins
-
Servings
6
-
Calories
144 kcal
-
Course
Side Dish
-
Cuisine
Vietnamese
Dưa Chua Recipe - Vietnamese Pickled Mustard Greens
Description
The recipe begins with thoroughly washing and drying gai choi leaves, which are then cut into approximately one-inch pieces along with sliced onions. A brine is prepared by boiling water with salt, sugar, and vinegar, then cooling the mixture to a warm temperature suitable for pickling. All vegetables are submerged fully in the brine and left to ferment in a warm location like a windowsill or an oven with the light on.
Over time, the mustard greens develop a sourness from fermentation, contributing a bright acidity and crunchy texture to dishes. The pickled mustard greens work well alongside savory Vietnamese entrees and can add freshness and contrast to meals.
The recipe offers flexibility by adjusting sugar and salt levels to suit individual taste, with one example reducing sugar to accommodate a preference for less sweetness. The fermentation duration is monitored by tasting every 24 hours until the desired sourness is achieved before refrigeration to slow fermentation.
Ingredients
- 2 lb gai choi Asian mustard greens, large head
- 1 onion sliced, medium
- 16 cups water
- 4 tbsp. salt
- 10 tbsp. sugar
- 2 tbsp. vinegar
Instructions
- Break the gai choi leaves apart and clean thoroughly under running water. Dry on the counter for 10-16 hours or in the sun for 6-8 hours.
- Cut the leaves and onions to desired size, about 1" pieces.
- Combine water, salt, sugar, and vinegar in a pot and bring almost to a boil. Turn off heat and wait until water cools. It should be hot, but you can touch it without burning yourself.
- Add all the vegetables into the pot, making sure everything is submerged. You can also add all of this into a jar instead of the pot. Leave your container in a warm place (window sill, or oven with the oven light on) so it can pickle. Taste a piece every 24 hours until it gets sour enough for your taste, then transfer to the fridge.
Notes
- Adjust sugar and salt levels to taste; for a less sweet version, reduce sugar by one-third as preferred.
- Allow the pickling container to sit in a warm place to encourage fermentation, checking flavor daily.
- Once the desired sourness is reached, store the pickled greens in the refrigerator to slow further fermentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 144kcal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3882mg | 162% |
| Potassium | 607mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 27g | 54% |
| Vitamin A | 4572IU | 91% |
| Vitamin C | 107mg | 119% |
| Calcium | 199mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
