Classic Dưa Cải Muối (Vietnamese Pickled Mustard Greens)
Món truyền thống · Vietnamese
A traditional Vietnamese fermented mustard green dish, known for its tangy, slightly sour, and savory flavor. It's a staple condiment and side dish, often served with rice or savory dishes.
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Nguyên liệu
- Mustard greens (cải bẹ xanh)1 kg
- Salt50 g
- Water1 L
- Sugar1 tbsp
- Garlic cloves5-6
- Chili peppers (optional)1-2
Các bước
- 1
Wash the mustard greens thoroughly and trim off any tough stems. Cut into bite-sized pieces.
- 2
In a large bowl, toss the greens with salt until well coated. Let them sit for 1-2 hours to wilt and release moisture.
- 3
Squeeze out as much liquid as possible from the wilted greens. Discard the liquid.
- 4
Prepare the brine: In a pot, combine water, sugar, and a pinch of salt. Bring to a boil, then let it cool completely.
- 5
Pack the squeezed greens tightly into a clean, sterilized jar or fermentation crock. Add sliced garlic and chili peppers if using.
- 6
Pour the cooled brine over the greens, ensuring they are fully submerged. Place a weight on top to keep them submerged.
- 7
Cover the jar loosely or use an airlock. Let it ferment at room temperature for 3-7 days, or until desired sourness is achieved. Taste periodically.
- 8
Once fermented, store in the refrigerator to slow down fermentation.
