Description
Make your own Vietnamese pickled mustard greens in about 5 days. Using a salt-fermented brine (no vinegar) gives them a natural, tangy flavor. They’re the perfect side dish for Vietnamese braised pork and eggs, a classic Lunar New Year dish.
Ingredients
Units
Scale
Mustard Greens
- 1 large head Chinese mustard greens (about 1-1/2 lbs)
- 1 tablespoon salt (Any will do. I'm using fine ground sea salt)
Brine
- 1 1/2 quarts water (6 cups)
- 2 tablespoons salt (Any will do. I'm using fine ground sea salt)
- 1 tablespoon sugar (I'm using granulated white sugar)
Other Vegetables and Equipment
- 1 small shallot (optional, peel and slice into wedge)
- 6 red chili peppers (optional)
- 2 28-oz pickling jars with lids (sterilized with boiling water)
Instructions
- Prepare the mustard greens: Cut off a thin slice 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.
- Salt: Place the mustard greens in a large bowl, sprinkle with salt (1 tablespoon), and massage gently. Allow it to sit for 30 minutes.
- Make the brine: In the meantime, make the brine. In medium stock pot, bring water to a boil. Turn off heat then add sugar, and remaining salt (2 tablespoons). Mix well. Set aside.
- Rinse the mustard greens well under cold water to remove all the salt and drain dry. Evenly divide them between two jars. Layer in the sliced shallots and whole chili peppers as you fill the jars. Pour in the warm brine (or hot brine if you have a heat-proof jar) until it completely submerges the vegetables. There will be extra brining liquid. Save it for another pickle recipe or simply discard. Cover the opening of the jar with saran wrap then screw on lid.
- Pickle the mustard greens: Store at room temperature for about 5 days. Once the mustard greens have reached your desired sourness level, store them in the refrigerator. It should turn a dull green/yellow color over time with brine remaining clear. They can be kept for up to two months in the fridge. Enjoy with Thịt Kho Tàu, a braised pork belly and egg dish or any other protein dish.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Asian, Chinese, Vietnamese