How to Make “Dưa Cải”, Vietnamese Pickled Mustard Greens

posted in: How-To's, Vietnamese Food | 0


  • mustard greens (2 large broad-stemmed)
  • shallots (2 roots)
  • water (2 litters)
  • salt (2 tablespoons)
  • granulated sugar (4 tablespoons)

How to make Vietnamese pickled mustard greens?

  1. Preparing shallots
    – remove the skins
    – wash and cut them into halves or third or fourth
  2. Preparing mustard greens
    – clean and wash mustard green leafs through water
    – cut them into pieces (around 2 inches long or mouth bite size)
    – soak them in hot water from the sink at least 15 minutes
    – drain and rinse water
    – when they’re dried, mix them with sliced shallots
  3. Making pickled water solution
    – get a pitcher
    – add 2 litters water
    – add 2 tablespoon salt
    – add 4 table spoon granulated sugar
    – mix them until all materials are dissolved
  4. – get a jar which has a lid
    – add prepared mustard greens which are prepared in section 2
    – pour pre-mixed solution which was prepared in section 3 into this jar
    – get a Ziploc bag and fill half bag with water, seal it
    – place the water bag into the jar but on the top of the greens
    – close the jar
    – set a side
  5. The pickles will be ready to eat in less than a week and the color will be yellowish green.

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