Best 2 Pickled Mustard Green Vietnamese Kimchi Recipes
PICKLED MUSTARD GREEN (VIETNAMESE KIMCHI)
Vietnamese pickles, "dua cai chua" it's called. You can eat it with just about anything. Especially popular in the summer when it's too hot to cook. Taste amazing with glazed pork chops.
Provided by Nolita_Food
Categories Vegetable
Time P4D
Yield 1 jar
Number Of Ingredients 5
Steps:
- Cut mustard greens and scallions into 1 1/2 inch lengths.
- Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi, that might take only 4 hours in June:P).
- Combine water, salt and sugar in a large bowl.
- Put in greens and scallions.
- Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water.
- Cover bowl and put in a warm place for 2-3 days.
- Afterwards, transfer into a jar and refrigerate.
- It can last for a good 3 months in the refrigerator.
VIETNAMESE "KIMCHI" AND PORK CHOPS STEW/SOUP???
By request from board. I never cooked this dish with a recipe before, so please bear with me, and adjust it to your taste. Thank you.
Provided by Nolita_Food
Categories Stew
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Squeeze salt water out of the pickled greens.
- Wash pork chops carefully.
- You might want to boil them once to get rid of the smell of marrow.
- Heat oil in a big pot over high heat.
- Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops.
- Add salt, pepper and hot sauce to your taste.
- The pickled mustard greens is salty and sour, so go easy on the salt a bit.
- Stir everything around for 4-5 minutes.
- Add water, cover and let it simmer.
- Normally I leave the pot simmering for about an hour or more, since I like the chops well done.
Nutrition Facts : Calories 213.1, Fat 14.4, SaturatedFat 3.7, Cholesterol 50.6, Sodium 135.1, Carbohydrate 4.3, Fiber 1.3, Sugar 2.8, Protein 16.1
Tips
- When choosing mustard greens for pickling, look for fresh, crisp leaves that are free of blemishes.
- Wash the mustard greens thoroughly before pickling to remove any dirt or debris.
- Use a sharp knife to cut the mustard greens into thin strips. This will help them to pickle evenly.
- Pack the mustard greens tightly into the jar to prevent them from floating to the top.
- Use a weight to keep the mustard greens submerged in the brine. This will help to prevent them from spoiling.
- Store the pickled mustard greens in a cool, dark place. They will keep for several months.
Conclusion
Pickled mustard greens are a delicious and versatile dish that can be enjoyed in many different ways. They are a great source of vitamins and minerals, and they are also low in calories. If you are looking for a healthy and flavorful way to add some spice to your meals, pickled mustard greens are a great option. Here are some additional tips for making the most of your pickled mustard greens:- Serve pickled mustard greens as a side dish, or use them as a condiment on sandwiches, tacos, or burgers.
- Add pickled mustard greens to your favorite salads or stir-fries for a boost of flavor.
- Use pickled mustard greens to make a delicious and refreshing kimchi.
- Experiment with different pickling spices to create your own unique flavor combinations.
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