Pickled Mustard Greens: A Crunchy, Golden Delight
Pickled mustard greens are a humble, familiar dish on Vietnamese tables. To make crispy, delicious, and aesthetically pleasing pickled mustard greens, attention to detail is key, from ingredient selection to the pickling process.
Pickled Mustard Greens
Ingredients
Mustard greens: 1kg (opt for young, dark green leaves, not too old)
Scallions and onions: a few sprigs (adds extra flavor)
Salt: 50g
Sugar: 20g
Filtered water: 1 liter
Method
1. Prepare the ingredients
Mustard greens: Wash each leaf thoroughly, then cut into sections approximately 5-7cm long. Sun-dry the greens for 2-3 hours to slightly wilt them, aiding in better absorption of flavors and retaining crispness.
Scallions and onions: Clean thoroughly and cut into sections.
2. Prepare the brine
Heat 1 liter of filtered water, then add 50g of salt and 20g of sugar, stirring until dissolved. The brine should have a mild saltiness and a hint of sweetness, allowing for even fermentation without resulting in sogginess or excessive sourness. Ensure the brine cools completely before use.
3. Pickle the mustard greens
Prepare a pickling jar (preferably glass or ceramic to avoid unpleasant odors). Layer the mustard greens and scallions/onions in the jar.
Pour in the brine, fully submerging the vegetables. Use a weight, such as a plate or bamboo stick, to keep the greens from floating and causing scum.
4. Fermentation
Store the jar in a cool, well-ventilated area, away from direct sunlight. After 2-3 days in summer or 4-5 days in winter, the greens will turn a golden hue, becoming crisp and fragrant.
Tip for preventing scum
Sun-dry the greens to reduce moisture, which helps prevent scum formation.
Sterilize the pickling jar with hot water or diluted salt water. Avoid touching the greens with wet or dirty hands to prevent bacterial contamination.
Serving suggestion
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