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.
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Piash Miah
[email protected]This kimchi is so easy to make and it tastes amazing. I've already made it twice and I'm sure I'll be making it again soon.
Chamira Snead
[email protected]I love the fact that this recipe uses simple, everyday ingredients. It's also a great way to use up leftover mustard greens.
Ashley Sagrero
[email protected]This kimchi is a great way to add some probiotics to your diet. It's also a delicious and versatile condiment.
Rania Hamdy
[email protected]I'm not a big fan of kimchi, but I thought I'd give this recipe a try. I was pleasantly surprised! The kimchi turned out really good and I'm glad I tried it.
Chuck Mitchell
[email protected]This kimchi is amazing! It's so flavorful and tangy. I love the way it pairs with rice and grilled meats.
Empress Pretty Pretty
[email protected]I've never made kimchi before, but this recipe made it easy. The kimchi turned out delicious and I'm so happy with the results.
blazing team yoyo
[email protected]This recipe was easy to follow and the kimchi turned out great. I'm so glad I tried it.
SK belayet Hossin
[email protected]This is the best kimchi I've ever had. It's so flavorful and addictive. I can't stop eating it!
Kweku Saliu
[email protected]I followed the recipe exactly, but my kimchi turned out too spicy for my taste. Next time, I'll use less chili flakes.
Tandica Bailey
[email protected]This kimchi is so good! It's got a great balance of sour, spicy, and savory flavors. I've been eating it on everything from rice to tacos.
Morenikeji Adeshain
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavors are amazing. I've made it several times now, and it's always a crowd-pleaser.
Lateef Jaan
[email protected]This recipe is a winner! The pickled mustard greens turned out so flavorful and tangy. I served them with some grilled chicken and rice, and it was a hit with my family. I'll definitely be making this again.