Ingredients for Pickled Mustard Green Vietnamese Kimchi
- 1 pound mustard greens
- Scallion
- 4 cups water
- 1/2 cup kosher salt
- 1/4 cup granulated sugar
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How to Make Pickled Mustard Green Vietnamese Kimchi
- Wash 1 pound of mustard greens and 4 scallions thoroughly and trim off any tough ends.
- Cut the mustard greens and scallions into 1 1/2-inch lengths.
- Spread the cut greens and scallions on a clean, dry surface and let them air dry in the sun for 1-2 days, or until slightly wilted and shrunk.
- In a large bowl, dissolve 1/2 cup of kosher salt and 1/4 cup of granulated sugar in 4 cups of water.
- Add the dried mustard greens and scallions to the saltwater mixture.
- Use a plate or smaller bowl to ensure the vegetables are fully submerged in the brine.
- Cover the bowl and let it sit in a warm place (around 70-75°F) for 2-3 days, or until the vegetables have softened and become slightly fermented. Stir once daily.
- After fermentation, transfer the pickled mustard greens to a clean glass jar. Ensure that the vegetables remain submerged in the brine.
- Refrigerate for at least 24 hours to halt the fermentation process. Your Dua Cai Chua will last for 3 months in the refrigerator, its flavor improving over time.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
542 g
Sugar
85g
Fat
0g
Carbs
17g
