Vietnamese Pickled Mustard Greens (Dưa Cải Chua)

Ingredients

• 1 large head (about 680 g)Chinese mustard greens
• 1 tablespoonsalt
• 1.42 litres (1.5 quarts; 6 cups)water
• 2 tablespoonssalt
• 1 tablespoongranulated white sugar
• 1 small, peeled and cut into wedgesshallot (optional)
• 6red chilli peppers (optional)
• 2 jars, 794 ml (28 oz) eachpickling jars with lids, sterilised with boiling water

Instructions

1. 1

   Prepare the greens

   Trim off and discard a thin slice from the root end. Separate the leaves and wash the greens thoroughly, paying particular attention to dirt around the lower stems. Cut the stems and leaves into 2.5 cm (1-inch) pieces.

2. 2

   Salt the greens

   Put the greens in a large bowl, sprinkle over 1 tablespoon of salt and massage gently. Leave to stand for 30 minutes.

3. 3

   Make the brine

   Meanwhile, bring the water to a boil in a medium stock pot. Turn off the heat, add the sugar and the remaining 2 tablespoons of salt, and stir well. Set aside.

4. 4

   Fill the jars

   Rinse the greens well under cold water to remove the salt, then drain. Divide them evenly between the two jars, layering in the shallot and whole chilli peppers as you fill them. Pour in warm brine, or hot brine if the jars are heatproof, until the vegetables are completely submerged. There will be extra brine; save it for another pickle recipe or discard it. Cover each jar opening with cling film, then screw on the lid.

5. 5

   Ferment the greens

   Leave the jars at room temperature for about 5 days. When the greens have reached your preferred sourness, transfer them to the refrigerator. The greens should gradually turn a dull green-yellow while the brine remains clear. They can be kept in the fridge for up to two months. Serve with Thịt Kho Tàu, braised pork belly and eggs, or another protein dish.

What are Vietnamese pickled mustard greens?

Dưa cải chua is a Vietnamese fermented mustard-green pickle, known for its sour, savoury flavour and crisp texture. It is made with a salt brine rather than vinegar, so its tang develops over time as the greens ferment.

This version uses a short salt massage before the greens go into the jars, then a simple brine with a little sugar. Shallot and chillies are optional additions for extra aroma and heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 20 calories, 1g protein, 4g carbs, 0g fat.

The greens contribute most of the carbohydrates and fibre, while the recipe contains very little fat or protein. Salt is the main source of sodium, though how much remains in each serving depends on how much brine is absorbed and how much is discarded. Serve a modest portion alongside a protein-rich main and other vegetables for a more rounded plate.

Choose and prepare the greens

Mustard greens: Choose a fresh, firm head with sturdy stems and unwilted leaves. Soil often gathers where the leaves meet the lower stems, so rinse those areas carefully.

Cutting: Make the stem and leaf pieces roughly 2.5 cm long. Keeping the pieces similar in size helps them pack evenly into the jars.

Why salt the greens first?

Salt massage: The initial tablespoon of salt draws moisture from the greens and starts softening them. Massage gently rather than crushing the leaves, then leave them for the full 30 minutes.

Rinsing: Rinse thoroughly after salting and drain well before packing. This removes surface salt and keeps the finished pickle from tasting excessively salty.

Make and use the brine

Dissolving: Add the sugar and remaining salt to the boiled water after turning off the heat, and stir until they are mixed in. The recipe calls for warm brine, or hot brine only when the jars are heatproof.

Filling: Pour in only enough brine to cover the greens. The recipe makes more than the jars need, so do not force all the liquid in.

Packing and fermentation cues

Layering: Divide the greens between the two sterilised jars and tuck in the shallot and whole chillies as you fill them. Keep the vegetables submerged beneath the brine.

Doneness: Start checking the flavour at about 5 days and refrigerate the jars once the greens are as sour as you like. A dull green-yellow colour is expected as they ferment; the recipe describes the brine as remaining clear.

How to serve the pickle

With pork: The sharp, salty-sour greens make a bright contrast to rich Thịt Kho Tàu, the Vietnamese braise of pork belly and eggs mentioned in the recipe.

With other mains: Serve a small helping alongside another protein dish, or add it to a meal when you want a tangy, crisp element.

Recipe notes & tips

• Wash the lower stems carefully, where grit tends to collect.
• Use jars that have been sterilised with boiling water, as specified in the recipe.
• Drain the rinsed greens well so they do not dilute the brine.
• Pack the greens firmly enough to fit, but keep them covered with brine.
• Taste the greens at around day five and refrigerate them when they reach your preferred sourness.
• Use heatproof jars if you plan to pour the brine in hot.

Variations

• Add shallot: Layer in the optional wedges for a gentle allium flavour.
• Add chillies: Include the optional whole red chillies for extra heat.
• Adjust the sourness: Ferment for about five days, then refrigerate when the taste suits you.
• Serve with braised pork: Pair the greens with Thịt Kho Tàu for a tangy contrast.
• Use as a side: Offer a small portion alongside another protein dish.

Common mistakes to avoid

• Leaving grit on the stems: Wash around the lower stems thoroughly before cutting.
• Skipping the salt rest: Give the greens the full 30 minutes after massaging with the first tablespoon of salt.
• Not rinsing enough: Rinse well under cold water after salting to remove surface salt.
• Adding all the brine: Stop once the vegetables are submerged; the recipe makes extra liquid.
• Leaving greens above the brine: Pack them so they remain completely covered.
• Using hot brine in unsuitable jars: Let the brine cool to warm unless the jars are heatproof.

How to store

Once the greens reach your preferred sourness, store them in the refrigerator, where the recipe says they keep for up to two months. Keep the vegetables submerged in their brine and use clean utensils when serving. These pickles are served cold, so reheating is not needed.

Frequently asked questions