Vietnamese Pickled Mustard Greens (Dưa Cải Chua) — I doubled the recipe and made a gallon.
Enough to share…or not.

Once you make your own pickled mustard greens, there’s no going back to store-bought.

I often find the commercial versions too sweet, too sour, or with a weird aftertaste.

Homemade gets the flavor and texture just right. And you can make a large and cheaper batch, just how my ancestors would have wanted.

What are Vietnamese Pickled Mustard Greens?

Vietnamese pickled mustard greens (Dưa Cải Chua or Dưa Muối) are an essential side dish for Thịt Kho Tàu, Vietnamese braised pork and eggs.

These two are enjoyed not only as traditional dishes throughout the year but staple foods during the Vietnamese Lunar New Year celebration (Tết).

Vietnamese pickled mustard greens with braised pork — Pickled mustard greens with Vietnamese braised pork

In this recipe, we’ll make pickled mustard greens with a salt fermentation for a natural sourness.

You’ll get perfectly tangy and crunchy pickled mustard green in about five days.

Salt Fermentation

Salt fermentation, or lacto-fermentation, is an age-old technique that naturally preserves vegetables. The only requirements are vegetables, water, salt, and time. No need for vinegar.

Vietnamese Pickled Mustard Greens (Dua Cai Chua) — Success! Super crunchy.

The salt brine kills off the bad microorganisms and encourages the lactobacillus bacteria (present on the surface of all vegetables) to convert sugars into lactic acid.

This creates a naturally sour taste and preserves the mustard greens without the need for any artificial preservatives or additives.

What You Will Need

Mustard greens: Known as Gai Choy in Chinese/Cantonese and Cải Bẹ Xanh in Vietnamese. They’re widely available at Asian grocery stores. If it’s not labeled gai choy (sometimes spelled gai choi), which is the most common, look for ones labeled leaf mustard or mustard cabbage. They have wide, fanning light green stems with large, dark green leaves. Both the stems and leaves are pickled, but I especially love the stems so I look for a bunch with big meaty ones. Raw mustard greens have a strong, bitter flavor, but they mellow out once pickled.
Brine: Salt, sugar, and water are all that’s needed.
Onions, shallots and/or red chili peppers: Optional additions.
Containers: I’m repurposing two 28 oz Rao’s marinara sauce jars or one half-a-gallon size jar (heat-resistant preferred).

Brine for Vietnamese pickled mustard greens (dưa cải chua): water in a stockpot, sugar, red chili peppers, sliced shallots and salt. — Water, sugar, salt, red chili peppers, and sliced shallots

How to Make Pickled Mustard Greens

Step 1: Prepare the Mustard Greens

Cut off any bad part of the root end of the mustard greens and discard. Separate the leaves and wash well with water. Dirt tends to stick on the lower stems.

After washing the mustard greens, cut stems and leaves into 1-inch segments.

Cut mustard green like this for Vietnamese pickled mustard greens (dưa cải chua)

Step 2. Salting

Place the mustard greens in a large bowl, sprinkle with salt, and massage gently. The salt draws out fresh water, which will be replaced with brine water for a successful fermentation. It also reduce the volume of the mustard greens for easy packing. Allow it to sit for 30 minutes then rinse and drain dry, removing all of the salt.

Salting for Vietnamese pickled mustard greens (dưa cải chua) — Salting the mustard greens so they can wilt and release water.

mustard greens (gai choy) after salting — Mustard greens after salting and rinsing.

Step 3: Make the Brine

In a medium stock pot, bring water to a boil. Turn off heat. Add sugar and salt. Mix well. Set aside.

Step 4: Packing

Make sure to clean and sterilize the jars with boiling water before using.

Evenly divide the mustard greens between the jars. Layer in the sliced shallots and whole chili peppers as you fill the jars. Press down firmly to remove any air pockets.

Pour in the warm brine until it completely submerges the vegetables. You can also use boiling hot brine if your jar is heat-safe.

Pour brine into jars for Vietnamese pickled mustard greens (dưa cải chua)

Step 5: Fermenting

Cover the opening of the jars with saran wrap for a better seal then screw on the lid. The plastic also prevents rust if the underside of the lid contains metal.

Store at room temperature for about 5 days. The exact time will depend on your climate and how sour you prefer your greens. Taste them periodically to find the perfect balance.

It should turn a dull green-yellow, and the brine should stay mostly clear with a little cloudiness.

Once the mustard greens have reached your desired sourness level, store them in the refrigerator to slow down the fermentation process. They can be kept for up to two months in the fridge.

Store jars at room temperature for Vietnamese pickled mustard greens (dưa cải chua)

Serving

These pickled greens are traditionally served alongside Thịt Kho Tàu, a Vietnamese caramelized and braised pork belly and egg dish. They add a tangy note that complements the fatty pork well.

Vietnamese pickled mustard greens with Vietnamese braised pork and eggs (thit kho trung) — Vietnamese braised pork and eggs (Thit Kho Trung) is the perfect pairing

Pro-Tips

Keep Vegetables Submerged: Make sure the mustard greens are always covered with brine. During fermentation, push them down occasionally, or place wooden skewers across the top to keep the vegetables submerged.
Temperature: The ideal fermentation temperature ranges between 68°F and 72°F.

FAQs

Is salting the fresh mustard greens needed?

No, it’s optional. You can skip it, and I have on occasion. Salting helps soften the greens, making them easier to pack tightly into jars. I know this from experience, as I was really annoyed when it slowed me down. Traditionally, mustard greens are sun-dried until wilted to get the same effect as salting.

Vietnamese Pickled Mustard Greens (Cai Chua)

How do I know if the fermentation has gone wrong?

Bad fermentation is usually accompanied by unpleasant odors, mold, or a slimy texture. If you see any of these signs, it’s best to discard the batch and start over.

Why isn’t it sour yet?

Fermentation is a natural process, so don’t rush it. If it hasn’t soured yet, just give it more time. Around day 5 is usually when you’ll start to notice a good sour taste.

Fermentation happens faster in a warmer climate. So if your mustard greens haven’t soured much, try moving the jars in a warm spot, such as a sunny windowsill.