Pickled Mustard Greens (Dua Cai Chua)
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- Опубліковано 10 вер 2024
- Learn how to make pickled mustard greens the old-fashioned way. Fermented foods have wonderful health benefits and super easy to make. This simple recipe makes crispy, tart pickles which are perfect as a side dish or condiment. Making these pickles at home means you can control the tartness level so make them the way you like!
Written recipe: runawayrice.com...
These pickles are delicious with Braised Pork and Eggs using Coca-Cola (Thit Kho Trung) • Braised Pork and Eggs ...
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Tools used in the video:
Seville Classics Bamboo 16-1/2-Inch by 13.4-Inch Cutting Board, 7-Multi-Color Mats
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Anchor Hocking Glass Jar with Lid, 1 Gallon
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Pyrex 8-Cup Measuring Cup
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Ingredients:
4 1/2 lbs mustard greens
1/3 medium white onion
7 cups water
2 1/2 Tbsp salt
1 heaping Tbsp brown sugar
1 gallon jar (16 cups)
Yields: 10 cups
Nguyên liệu:
2 Kg cải làm dưa tươi
1/3 củ hành tây vừa
1.75 L nước
2 ½ m. canh muối
1 m. canh hơi đầy đường nâu
1 bọc nylon nhỏ
1 bọc nylon lớn
1 lọ 4 L
Được: 10 chén
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I've watched many recipes and come to like yours the most since I do not like vinegar and too much sugar. I am making it right now. Thanks. Let's wait and see the result in the next 3-5 days! 01/22/2024
The best recipe, because it is probiotic. Easy to make and healthy.
Thanks Troy! I hope you enjoy the recipe!
I left Saigon in 77" when I was 9yrs old, long story short, I follow your recipe and when it was time to taste, it instantly brought back all my childhood memories of Viet Nam. Thank you for sharing this simple, yet very delicious recipe.
Hi Eddie, good food does that for you--brings back fond memories. I am glad you enjoyed this recipe and thank you for sharing your story. :)
I love watching how people use different methods to achieve the same end result. I've seen people use just salt, salt and sugar (you), or just vinegar. Some people don't dry their leaves but submerge them off boiled water, others use warm water, and yet others use cool water. Some dry their leaves in the sun, others not at all, and yet there are those whom let them wilt over night. So cool to learn all these various techniques.
Indeed, there are many different techniques and I've tried them all but this one is my favorite because it yields consistently good pickles every time. :)
Awesome! You just saved a bunch of people a bunch of time by narrowing it down to the best method/technique! :)
Thanks for this great method and break down. I had to look hard for Chinese mustard greens in particular. I've learned that it can be labeled as Gai Choy. The ones I purchased did not look as robust and fresh as those in the video. Found a few holes along with a few bugs. Didn't know if it was usable but I had nothing else. After cutting off the "bad" parts and washing my 4.5 lbs was reduced to 2.0 lbs so I bought more mustard greens at a health food store but they were not as fan like with strong white stems. I imagine almost any mustard greens will do (I hope).
+Don DeBoer It's tough to find this particular mustard green now. They are easier to find around Lunar New Year (Jan-Feb time frame) but any type of mustard green or sturdy leafy green vegetable will work with this recipe. Good Luck and I'd love to hear how it turns out for you. :)
Great. I like the fact of no vinegar. All lacto is so much more healthier......good procces.........thank you :)
I hope you give the recipe a try! :)
You're voice is so calming and beautiful
I like your recipe. I am a traditionalist when it comes to Vietnamese cooking. All the other ones have vinegar in them.
Hi Carl, vinegar is a good short cut but making it this way is the best! Thank you for stopping by :)
Thank you for the recipe!
I love your recipe for mustard greens. Seems you are the only one that dont use vinegar. I hate vinegar in pickles because the sourness doesn't taste natural to me. It taste awesome when you cook it in a soup.
Brilliant way of making this simple. Thank you.
Thanks! Hope you give it a try!
Thanks for showing us your style of mustard greens pickled. Yum! It looks like the way my mom prepared. She usually made so much that could feed her whole church. Your video show a simpler/smaller scale that I am interested in. I don't like store bought pickled because artificial chemical & too sweet. Mom told me that one of her friend shared w/ her the technique by adding fish sauce after few days.... I am going to try both your & my Mother's techniques. Pickled is such a comfort food =)
You're very welcome! This is my Mom's recipe and she use to make a lot as well I did scale down her recipe to make to feed a family rather than an army...lol. Thanks for sharing the tip about adding the fish sauce. I will have to give it a try.
@@RunAwayRice my grandma used to make these and when I taste it I don't taste any sweetness; just sour. I don't know how she did it but I loved that taste. Can you tell me if that amount of sugar is for the taste or needed for the fermentation? I don't like it to taste sweet at the end.
Very nice and easy enough to do it! :)
Thanks for sharing!
My pleasure. It's easy recipe and I hope you'll give it a try. :)
Yum, excellent my favourite! Thank you, subscribed right away :)
Thanks so much for your subscription!
i love your voice. thanks for the recipe.
You're very kind! Thank you for watching. 😊
Do the mustard greens have enough natural sugars to omit adding any sugar? What may be another substitute?
Mustard greens don't have much natural sugars. Sugar is typically need for the fermentation process.
I made this but mines after 2-3 days it’s very salty. How long until it turns sour?
Can I used Pak Choy instead of Mustard Green for making Pickled vegetables
I don't get it, why do you need the plastic wrap?
Dùng bịch nylon vậy có an toàn không chị?
If you're concerned em, use a heavy glass bowl or plate. 😊
Do you have a Bun Bo hue recipe for the instant pot?
After sunning it, need to wash the mustard?
Is it ok to use plastic jar instead?
A plastic jar is just fine just make sure it's clean and free of any residual oil.
Does it turn out to be sour too or just sweet
Hi, these pickles and are sour. You can control the tartness by how many days you allow the mustard greens to ferment.
Can I use regular sugar or I have to use brown sugar? Thanks!
Vicky Pham Yes, regular white sugar is just fine. Good Luck!
Thank you for a quick response! I just made this today! Hope it will turn out well!
Vicky Pham Let me know how it turns out for you. Hope it's super crunchy and tart! :)
RunAwayRice I'm succeed with your recipe! Thank you!!! Please keep uploading more delicious recipes!!!
Hi Vicky, that's great! Good job to you!! Thanks for taking the time to share your results and for your support. :)
I think with sterilizing ..you didn’t sterilize the plastic bags
i love this video! all your videos!! can you tell me what the quantities of salt and sugar and water are please - thanks so much
Miranda Castro Hi Miranda,4 1/2 cups mustard greens
1/3 medium white onion
7 cups water
2 1/2 Tbsp salt
1 heaping Tbsp brown sugar
I always list the ingredients in the description box and in the first part of the video. Hope that helps and thank you for watching ::
Can we omit the onion? I just like the mustard by it self.
Of course! Skip the onion if you don't like it.
Doing this in the morning
Awesome! I made a batch last weekend for an upcoming recipe. If you have any remaining, I'll share a delicious recipe to use the leftovers in February. Thanks for stopping by!
i would love to know as you have to share
Can you please do Miến Xào Cua?
A very delicious and easy dish. I will add to the video list. Thanks!
Delicious but Dua Cai Chua does not translate to pickled mustard greens as there is no vinegar
If you translate it directly to English then it would be "mustard greens sour" or "sour mustard greens". Can you tell me why pickling can only be done with Vinegar? Pickling is just the process of preserving food which isn't limited to just vinegar.