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Vietnamese Pickled Mustard Greens Recipe

Dưa Chua Recipe (Vietnamese Pickled Mustard Greens)

Dưa chua (Vietnamese pickled mustard greens) is a recipe you don't want to miss. Crunchy veggies pickled in a zesty and sweet brine, this is the perfect side dish you've been looking for!
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Course: Non-course Dish
Cuisine: Vietnamese
Keyword: Dưa Chua, Vietnamese Pickled Mustard Greens
Level of Difficulty: Easy
Dietary Preference: Dairy-Free, Gluten-free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 138kcal

Equipment

  • Saucepan
  • Spoon
  • Glass Jar
  • Knife
  • Chopping Board

Ingredients

  • 2.2 pounds mustard greens
  • 3 shallots
  • 1.8 ounces chili peppers
  • 1.8 ounces scallions
  • 3 tablespoons salt
  • 1 tablespoon sugar
US Customary - Metric

Instructions 

  • Break the mustard green leaves apart, removing the spoiled, rotten, or discolored parts. Rinse the leaves several times to clean them thoroughly.
    Put the vegetables into a basket or on a tray to dry.
    Break The Mustard Green
  • Dry the mustard greens overnight or sun-dry them for 6 to 8 hours.
    Dry The Mustard Greens
  • Once done drying, cut the mustard greens into the preferred size.
    Cut The Mustard Greens
  • Cut the shallots into wedges.
    Separate the green and white parts of the scallions. Then, cut them into pieces.
    Cut The Shallots Into Wedges
  • Bring a pot of water to a boil. Add salt and sugar to the water. Stir well to combine.
    Next, turn off the heat and let the liquid cool a little.
    Make The Pickling Liquid
  • Put the mustard greens, shallots, scallions, and chili peppers into the jar layer by layer.
    Put The Vegetables Into The Jar
  • Pour the pickling liquid into the jar. Make sure that the liquid covers all the vegetables.
    Press the mustard greens down so that they are entirely submerged.
    Pickling Liquid Into The Jar
  • Close the lid securely.
    Put the jar in a warm place (about 68 to 72 degrees F) for 2 to 3 days. You can also place it under sunlight on the first day, then take it to a cooler place afterward.
    Close The Lid Securely
  • When the mustard greens turn yellow, your Dua Chua is ready for serving!
    Mustard Greens Turn Yellow
  • Enjoy!
    Dua Chua For Serving

Video

Notes

  • The total time is for making 4 servings of this pickle.
  • When buying mustard greens, choose the ones with large, tough, and green leaves and feel firm when you hold them. Avoid ones with rough, crushed leaves, or hollow insides, as these are the indicators of old cabbages.
  • Don't purchase ones with withered or yellow leaves and viscous petioles. More importantly, stay away from vegetables that have been infested by pests.
  • Using a warm salt solution and placing the jar under the sun for a day can speed up the pickling process.
  • Always sterilize the jar with boiling water and wipe it dry before adding the vegetables.
  • When serving, use clean utensils to take the mustard greens out of the jar. Avoid stirring, as doing so will cause white forms to foam, which reduces the treat's shelf life.
  • To store dưa chua place the jar in the fridge. It will last for about 2 weeks. Note that the veggies will get sourer with time.
  • Some people like to add galangal, which adds a sharp, piney, and citrusy taste, to pickles. If you enjoy this flavor profile, feel free to throw in some!

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 9g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 5298mg | Potassium: 1296mg | Fiber: 13g | Sugar: 13g | Vitamin A: 11051IU | Vitamin C: 183mg | Calcium: 312mg | Iron: 5mg