Pickled Mustard Greens (Vietnamese Kimchi Recipe)
Introduction
Discover the tangy and refreshing world of Vietnamese pickles with this easy and authentic recipe for Dưa Cải Chua, a classic side dish that pairs beautifully with almost any meal. A favorite in Vietnamese households, especially during the warm summer months when cooking elaborate meals becomes a chore, this pickled mustard green adds the perfect punch of flavor to dishes like glazed pork chops or simple bowls of rice. Easy to make, affordable, and loaded with health benefits, this recipe will bring a burst of vibrant flavors to your table.
Ingredients and Nutritional Information
| Ingredient | Quantity |
|---|---|
| Mustard Greens | 1 1/2 pounds |
| Scallions | 4 pieces |
| Water | 5 1/2 cups |
| Salt | 1 cup |
| Sugar | 1 1/2 cups |
| Nutritional Information | Per Serving |
|---|---|
| Calories | 259 kcal |
| Fat | 1.7 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 13,008.1 mg |
| Carbohydrates | 52.9 g |
| Fiber | 27.1 g |
| Sugars | 21.4 g |
| Protein | 21.7 g |
Recipe Yield
- Servings: 1 jar
- Preparation Time: 24 hours
- Cooking Time: 72 hours
- Total Time: 96 hours
Instructions
Follow these detailed steps to craft your jar of tangy and crunchy pickled mustard greens:
| Step | Instructions |
|---|---|
| 1 | Start by cutting the mustard greens into manageable 1 1/2-inch lengths. Do the same for the scallions to ensure uniformity in the final texture. |
| 2 | Wash the cut vegetables thoroughly in cold water to remove any dirt or impurities. Once washed, allow them to dry in the sun for about a day. The drying time can vary depending on your location’s climate. In hot summer weather, it may take only 4-5 hours for the greens to shrink and look slightly wilted. |
| 3 | Prepare the brine by combining water, salt, and sugar in a large mixing bowl. Stir until the salt and sugar dissolve completely. This mixture will act as the preserving liquid and infuse the vegetables with flavor. |
| 4 | Submerge the mustard greens and scallions into the brine. Ensure that every piece is well-covered for even pickling. |
| 5 | To keep the vegetables submerged, use a heavy object like a smaller bowl, plate, or even a clean chopping board that fits snugly inside the bowl. This step is crucial to prevent exposure to air, which can lead to spoilage. |
| 6 | Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, well-ventilated area to ferment for 2-3 days. The warmer the environment, the faster the fermentation process. |
| 7 | After 2-3 days, check the vegetables. They should have developed a tangy, slightly sour flavor and a vibrant color. Transfer the pickles and the brine into a clean, sterilized jar. Seal tightly. |
| 8 | Store the jar in the refrigerator. The pickles will continue to develop their flavor over time and can last for up to three months if kept properly chilled. |
Expert Tips
-
Fermentation Timing:
In warmer climates, the pickling process might take less time. Always taste-test to ensure the desired level of tanginess before refrigerating. -
Sterilizing the Jar:
Sterilizing the jar is essential to ensure the pickles remain fresh for months. Boil the jar and lid for 10 minutes, then let them air dry completely before filling. -
Enhancing Flavor:
Add optional ingredients like sliced garlic, fresh ginger, or chili peppers to the brine for an extra layer of complexity in the flavor. -
Serving Suggestions:
These pickled mustard greens make a fantastic accompaniment to grilled meats, stews, or fried rice. They’re also delightful in sandwiches or on their own as a refreshing snack.
Why You’ll Love This Recipe
- Healthy: Naturally low in calories, packed with fiber, and bursting with probiotics, these pickles are a gut-friendly treat.
- Inexpensive: The ingredients are affordable and readily available, making this recipe budget-friendly.
- Easy: With simple steps and minimal equipment, it’s accessible even to beginner home cooks.
- Versatile: The tangy flavor pairs well with various dishes, enhancing every meal effortlessly.
Storage and Shelf Life
- Store the pickles in the refrigerator after fermenting for maximum freshness.
- Always use a clean utensil when scooping pickles to prevent contamination.
- Properly stored, these pickles will maintain their flavor and texture for up to three months.
With this traditional recipe for Pickled Mustard Greens, you can bring a touch of Vietnam’s vibrant culinary heritage into your kitchen. Perfectly tangy, crunchy, and endlessly versatile, this is a must-try recipe for lovers of bold, refreshing flavors.
