There are many different ways to pickle that we know of:
1. The most common is vinegar brine over raw vegetables.
2. Warm vinegar brine over blanched vegetables.
3. Seasoned brined (no vinegar) over vegetables.
4. Dry cure of salt and seasonings (no liquid) over vegetables.
The classic do chua (pickled carrots and daikon) are of the first variety. But unlike do chua, our recipe for pickled mustard greens uses the third method, of a brining without vinegar. But pickling is like making nuoc mam, many people have their variations and you can make it as complicated or as simple as you like. Some like to even dry theirs in the sun before pickling. We just like to keep it simple and our method is so simple, we never buy pre-pickled packages or in the big bins in the Asian grocery stores..
Comparing to what you can make at home it’s so much cheaper and healthier…what’s all those extra ingredients!? The salt brine and natural bitterness of the mustard green ferments and in a few days you get tasty, crunchy dua chua.
Dua Cai Chua – Pickled Mustard Greens
- 1-2 bunch of whole mustard greens
- 1-2 onions, sliced
- airtight container
Always keep handy and enjoy with any meat dish such as our sweet and sour pork ribs…the pickled mustard green is sour, sweet, and just enough bitterness and pungency to add any interest to whatever you’re making for dinner.