Fermented Mustard Greens- “Dua Chua” Recipe + Video Tutorial
Growing up my dad used to make these fermented mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats like “Tom Ram Thit Ba Chi”, see recipe for that -here-.
Did you know that mustard greens are very good for you. They are loaded with vitamin A, C, K and B, antioxidants, fiber and they contain trace minerals like copper, iron, and potassium.
What Is Food Fermentation?
Fermentation is a natural process through which microorganisms like yeast and bacteria break down an convert carbohydrates such as starch and sugar into alcohol or acids.
These alcohol or acids act as a natural preservative for fermented foods. These acids also give fermented foods a very distinct tart and tang which we love!
Through the fermentation process the growth of beneficial bacteria known as probiotics are also produced. And, Lacto-fermentation is the process by which bacteria break down the sugars and forms lactic acid which help with preservation. Lacto-fermented foods like this and kimchi are a great source of probiotics which foster immune-boosting benefits.
This natural fermentation process happens when we take our mustard greens, add it to a salt brine and wait a week or so. After that period, we end up with a full-sour and a semi-crunchy mustard green!
Did you know what over 70% of your immune tissue is in your gut? Therefore, by healing your gut and gut flora you are essentially building up a stronger immune system which will keep you healthy, heal faster and help keep diseases and virus’ away!
*Tips:
Get “gai choy” or asian mustard greens. I couldn’t find Gai Choy which is the variety of mustard greens traditionally used but asian mustard greens are very good fermented too!
I find that smaller bunches don’t yield as nice of a crunch as its bigger counterparts that are more mature with crunchier stems. The larger bunches also have more stems than leaves which I like as well.
Leave out my mustard greens overnight so they wilt a little and release some of that excess water within.
This drying and wilting of the greens will make your dưa chua more crunchy. By removing any excess water from the greens it will later absorb the salted brine and will yield a nice crunchier texture which will help them also last longer.
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
10 cups water (8 cups + 2 cups later)
1/2 tbs sugar
2 tbs kosher or sea salt
3/4 cup jasmine rice
6 scallions (cut into 2 -3 inch long diagonal slices)
2 garlic cloves smashed
PREPARATION
Wash greens in cool water: you want to remove any dirt off the greens under cold running water.
Shake off any excess water and lay out at room temperature on top of a layer of paper towels.
Cut mustard greens from bottom base and cut into about 2-3” pieces
In 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 and mix til salt is 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 4 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 to break the green’s cell walls. Mix and press down on the greens for a total of like 5 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). Make sure all vegetables are submerged in the brine solution.
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.