World Flavors Cookbook

Dưa Cải Chua (Pickled Mustard Greens)

Vietnamese fermented mustard greens — sour, crunchy, and golden, eaten as a condiment with almost every meal across Vietnam.

Cuisine: Vietnam

Ingredients

• 500g mustard greens (cải bẹ xanh)
• 1 tbsp salt
• 1 tbsp sugar
• 500ml water

Instructions

1. Wash and dry mustard greens thoroughly in the sun for 1-2 hours (or in a low oven).
2. Make brine: dissolve salt and sugar in water.
3. Pack greens tightly into a jar.
4. Pour brine over greens. Press down with a weight.
5. Ferment at room temperature 2-3 days until sour and golden.
6. Refrigerate once sour enough.