Vietnamese Pickled Mustard Greens - Dua Cai Chua

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Vietnamese Pickled Mustard Greens - Dua Cai Chua

1-1/2 pounds mustard greens

1 bunch scallions

4 cups water

5-1/2 teaspoons salt

1-1/2 teaspoons granulated sugar

 

 

 

 

1 Cut the mustard greens and scallions into 2-inch lengths. Wash well

and dry in the sun for an entire day, or until the vegetables dry and

appear to have shrunk slightly.

2 Combine the water with the salt and sugar in a large bowl. After the

mustard greens and scallions have been dried, transfer them to the

bowl of pickling water. Using another bowl or a board as a weight,

keep the vegetables submerged in the water.

3 Cover the bowl and put in a warm place for 3 days. After 3 days,

transfer the greens and the liquid to jars and refrigerate. They will

keep in the refrigerator for several months.

 

Source: The Classic Cuisine of Vietnam/Bach Ngo 1978

Formatted by Chupa Babi in MC: 10.27.06

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