Dưa Chua

Name: Dưa Chua
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 800g Vietnamese Mustard Greens (Cải Bẹ Xanh); 1 l Water; 250ml Rice Rinsing Water, from rinsing uncooked white rice; 30g Non-Iodized Salt; 1 tbsp Sugar; 2 Scallions, cut into 5 cm pieces; 2 Red Thai Chilis, slit

Dưa chua is a bright, tangy Vietnamese pickled mustard green that adds a crunchy, savory-sour lift to rice, noodle soups, and sandwiches. The greens are lightly salted, packed with scallions and spicy chiles, then submerged in a simple sweet-salty brine to ferment into crisp, flavorful pickles. It’s an easy, hands-off preserve that develops deeper flavor the longer it rests.

Dưa chua is a bright, tangy Vietnamese pickled mustard green that adds a crunchy, savory-sour lift to rice, noodle soups, and sand... Show more

Traditional Vietnamese Recipe

Health Grade

S+ · Outstanding

Time

1 hr

Price

0,24 €

Calories

48 kcal

vegan

budget

low calorie

healthy

nutritious

quick

Method

Wash the greens

Rinse the Vietnamese Mustard Greens thoroughly under cold water, rubbing the thick stems if they’re gritty. Shake off the excess water and let them drain well so the pickle brine stays strong.

Prep the aromatics

Trim the drained greens into 5 cm lengths, then cut the Scallion into 5 cm pieces and slit the Red Thai Chili lengthwise. Keep everything in separate little piles so packing the jar is quick and tidy.

Make the brine

In a pot, combine the Water, the Rice Rinsing Water from rinsing uncooked white rice, the Non-Iodized Salt, and the Sugar. Bring to a boil, then simmer for 2 minutes while stirring until the salt and sugar dissolve completely.

Cool the brine

Take the pot off the heat and let the brine cool completely, about 30 minutes, until it’s no longer warm to the touch.

Pack the jar

Pack the mustard greens, scallions, and chilies snugly into a clean jar or container, then pour in the cooled brine until everything is fully submerged.

Ferment the pickle

Seal the jar loosely and leave it at room temperature for 2 to 3 days, until the greens taste pleasantly sour and look slightly translucent. Once it’s tangy enough for you, move it to the refrigerator and serve cold or at room temperature.