Vietnamese cuisine is a delightful fusion of flavors, and pickled mustard greens known as Dua Chua are a staple that adds a burst of tanginess to any dish. This simple recipe will guide you through the process of making your own Vietnamese Pickled Mustard Greens at home. With just a few ingredients and a bit of patience, you can enjoy the vibrant and zesty flavors of Dua Chua right from the comfort of your kitchen.
**Vietnamese Pickled Mustard Greens Dua Chua Recipe**
**Ingredients:**
– 1 lb fresh mustard greens
– 2 tbsp salt
– 1/2 cup sugar
– 1 cup rice vinegar
– 1 cup water
– 2 cloves garlic, minced
– 1-2 Thai chili peppers, sliced (optional)
**Instructions:**
1. **Prepare Mustard Greens:** Start by thoroughly washing the mustard greens under cold water. Trim off any tough stems and discard any wilted leaves. Cut the greens into bite-sized pieces, about 2 inches in length, and transfer them to a large mixing bowl.
2. **Salt the Greens:** Sprinkle the salt over the mustard greens and gently massage the salt into the leaves. Allow the greens to sit for about 30 minutes at room temperature. This process helps to draw out excess moisture and will ensure that the pickles stay crisp.
3. **Make the Brine:** In a small saucepan, combine the sugar, rice vinegar, water, minced garlic, and sliced Thai chili peppers. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved completely. Let the brine cool to room temperature.
4. **Pickling Process:** Rinse the salted mustard greens under cold water a few times to remove excess salt. Squeeze out any excess water and transfer the greens to a clean and sterilized jar.
5. **Add the Brine:** Pour the cooled brine over the mustard greens, ensuring they are fully submerged in the liquid. Use a clean spoon to press down on the greens gently to release any air bubbles.
6. **Ferment and Store:** Cover the jar loosely with a lid or a piece of cloth secured with a rubber band. Place the jar in a cool, dark place for 2-3 days to ferment. Taste the pickles along the way to check the level of tanginess you prefer.
7. **Serve and Enjoy:** Once the pickled mustard greens have reached your desired level of tanginess, transfer the jar to the refrigerator to slow down the fermentation process. Refrigerate for up to a month and enjoy these zesty pickles with rice dishes, noodle soups, or as a flavorful side dish.
These homemade Vietnamese Pickled Mustard Greens Dua Chua will add a burst of flavor and a refreshing crunch to your meals. Experiment with different levels of spiciness by adjusting the amount of chili peppers or customize the pickles with additional herbs or spices. Get ready to transform your dishes with this easy-to-follow recipe that brings a taste of Vietnam to your table.
