Pickled Mustard Greens “Dua Chua”
Growing up my dad used to make these pickled mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats. I never really realized but we ate these when we were kids so I guess my fermented infatuation started off very young!
TIPS
Leave out my mustard greens overnight so they wilt a little and release some of that excess water within
Using rice water helps with fermentation
Reserve some of the old brine and use it as a starter for a new batch of pickled greens and omit the rice water for future pickles.
INGREDIENTS
2 1/4 lbs Chinese mustard greens
2 cups water
2 tbs kosher or sea salt
1 tbs sugar
3/4 cup jasmine rice (+8 cups water)
6 scallions (cut into 2 -3 inch long diagonal slices)
4 garlic cloves minced (or 1 tbs minced garlic from a jar works too!)
PREPARATION
Wash greens in cool water and pat dry and leave out at room temperature to wilt overnight
Cut mustard greens in half lengthwise and break into 2” pieces
Rinse rice, then in a small pot boil rice with 8 cups water, let boil for 2 min, wait til cooled/room temperature
Meanwhile, in large bowl pour 2 cups of water with 2 tbs salt, sugar, and mix until dissolved. Then add sliced mustard greens and lightly mix with your hands in the salt mixture. After 5 min toss greens with hands again to distribute salt solution and let sit another 5 min.
Add sliced scallions, garlic and use just 3 cups of the rice water solution that has been cooled to room temperature. Toss mixture again with hands, and firmly press down on the mustard greens a few times.
Place vegetables into a sterilized air tight jar, and pack down greens tight into the jar, top off with the brine from the bowl and leave at least 1” headspace in jar (do not fill to top or it will overflow and cover with lid. Make sure all vegetables are submerged in the brine solution (if it doesn’t add a little of your leftover rice water).
If you have any fermented mustard greens from a previous batch, add a few tbs of that starter liquid into the jar to help jump start the fermentation.
Leave out for 5-7 days. I like to taste it every 3 days. It shouldn’t taste salty after it’s fermented. You’re going for a sharp, tart, and tangy flavor.