Fermented Mustard Greens

Dưa Cai Chua

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Pickled vegetables are a common side dish in Vietnamese cuisine. Especially when served with a “kho” dish. “Kho” means “to braise” or “simmer” in Vietnamese. Usually the result is something very rich, salty, and sweet. The sourness of the pickled vegetables are essential to balance out the richness in these dishes.

The mustard green gets its sourness from the lacto-fermentation process. If you’re not familiar with lacto-fermentation, you might be familiar with the more popular Kim Chi or Sauerkraut which also uses the same method. The earthy sour notes are from the natural aging process of the vegetable fermenting and tastes different from vinegar. Don’t let that scare you. It is a simple method and uses few ingredients.

Ingredients

• Chinese Mustard Greens: There are a lot of varieties of mustard greens. This recipe works best with Chinese mustard greens. They are larger than other varieties and have a much thicker stem.
• Onion: Stick to yellow or white onions.
• Sugar: Brown or White sugar will work.
• Salt: I use Kosher or Pickling Salt.
• Water: Tap water or filtered water works fine.

Instructions

1. Prepare the mustard greens.

Wash the mustard greens carefully and dry overnight. I usually will lay them out in large colanders or wire racks. The next day, slice them into about 2 inch chunks. I like to do this so they fit into the jars easier. You can also leave them whole if you have a jar big enough.

2. Slice half an onion into thin pieces and set aside.

3. Prepare the fermenting liquid.

In a small pot, bring water to boil. Add sugar and salt. Stir so that is completely dissolved into the water. Turn off heat to let mixture cool slightly.

4. Clean your jar(s).

While the mixture is cooling, sanitize your jars. You can use multiple jars or one large jar. Make sure your jars are clean. I like to wash with hot water and soap or poor boiling water in them to make sure they’re extra sanitized. A cycle in the dishwasher will work too.

5. Fill the jar(s).

Start stacking the Mustard Greens with the sliced onions into the clean jars. Poor the liquid over the greens so they are completely covered. If you have a small plate or even saran wrap you can use it to press down the greens so everything is submerged in the liquid. Place the lid on the jar.

6. Be patient.

Set the jars out on your counter near a sunny location if you can. After 4 days the greens will start turning a yellow green color and begin to sour. Taste one of the greens and see if it is sour enough for your liking. If you like it more sour then leave out for another 1-2 days.

Once the pickled greens are sour enough for your taste then put them in the refrigerator until ready to eat.

OPTIONAL

I like to slice the fermented mustard into thin slices, add chopped garlic, garlic chili sauce, sugar, and a squeeze of lime to make a Fermented Mustard Green Pickled Salad.

Try serving the Fermented Mustard Greens or Dưa Cai Chua with “Thịt Kho Trứng” or Braised Pork with Egg.