Dưa Cải Chua (Pickled Mustard Greens)

Ingredients

2 bunch Mustard Greens, about 4 pounds

1 medium Onion

4-6 cloves of Garlic

1 bunch of Spring Onion, optional

12 cups Water 

3 tablespoons Salt 

3 tablespoon Sugar 

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Directions


Clean and dry jars or glass bowls and lids thoroughly. Set aside.

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Preparing Water Mixture

Bring water to a boil. Add sugar and salt. Stir to dissolve. Let it cool. It's okay if the water is still a little bit warm.

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Preparing Mustard Greens

Cut off ends of the mustard greens and discard. Trim the parts that are bruised, and yellow. Wash the greens with cold water, then shake off the excess water.  Cut greens into sections about 1 inch long.  

Shake off the excess water one more time.  I like to place the bottom of the coriander on top of the other one and shake off the the excess water.  Set aside.
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Preparing Onion and Garlic

Slice onion and  garlic.  Set aside.  If used green onion, cut it into 2 inches segments.  Set aside.

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Fermenting Mustard Greens

Pack greens, garlic, onion, or spring onions into the jar. Pour the liquid into the jar covering the greens.


Press the greens down with the back of the soup spoon to submerge them in the liquid. It's okay if the liquid doesn't cover the greens completely right away since the greens will continue to expel liquid as they ferment. But make sure the liquid covers the greens in the same day. If necessary, make more liquid to fully cover the greens.


Secure the mouth of the jar with a tight lid. Place the jar in a warm spot in your kitchen and allow to ferment for 4-6 days. The warmer the room is, the quicker it will ferment.  You can speed up the fermentation process by leaving the jar in the sun.

As the greens start to ferment, they will turn a beautiful shade of yellowish green. Properly fermented greens should smell like pickles. They are crunchy and have a sour, salty, and spicy taste.

You can keep it refrigerated for at least a few months. Drain the greens well before serving.



Here's to your sour and salty cravings!
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