Dưa Chua Recipe - Vietnamese Pickled Mustard Greens

This pickled gai choi side dish was one always present in my grandmas kitchens. Crunchy, lightly pickled slices of mustard greens with slivers of onions made them a great pairing for things like salty, braised meats.

📝 Ingredients

• 2 lb large head of gai choi (Asian mustard greens)
• 1 medium onion (sliced)
• 16 cups water
• 4 tbsp. salt
• 10 tbsp. sugar
• 2 tbsp. vinegar

👨‍🍳 Instructions

1. 1Break the gai choi leaves apart and clean thoroughly under running water. Dry on the counter for 10-16 hours or in the sun for 6-8 hours.
2. 2Cut the leaves and onions to desired size, about 1" pieces.
3. 3Combine water, salt, sugar, and vinegar in a pot and bring almost to a boil. Turn off heat and wait until water cools. It should be hot, but you can touch it without burning yourself.
4. 4Add all the vegetables into the pot, making sure everything is submerged. You can also add all of this into a jar instead of the pot. Leave your container in a warm place (window sill, or oven with the oven light on) so it can pickle. Taste a piece every 24 hours until it gets sour enough for your taste, then transfer to the fridge.