Dưa Cải Chua Recipe – Vietnamese Pickled Mustard Greens
The gai choi pickled appetizer was that was always in my grandmother's kitchens. Crispy, lightly picked slices of mustard greens and onion slivers made an excellent accompaniment to dishes like braised, salty meats.
Ingredients
- 2 lb large head of gai choi Asian mustard greens
- 1 medium onion sliced
- 4 tbsp. salt
- 16 cups water
- 2 tbsp. vinegar
- 10 tbsp. sugar
Instructions
- Break the leaves of gai choi and scrub them clean under running water. Dry them on your counters for 10-16 hours, or under the sunlight for 6-8 hours.
- Cut the onions and leaves into desired sizes, approximately 1 inch pieces.
- Mix water, salt sugar, vinegar, and water in a pot . Bring close to a boil. Remove the heat and let it sit until the it cools. It should be hot but you are able to get it without burning yourself
- .Incorporate all the veggies into the pot and make sure everything is completely submerged. You could also put the entire contents to a jar rather than the pot. Place the container at a warmer location (window sill, or in the oven with the oven's lights on) so that it will pickle. Try a bite every day for 24 hours until it is too sour for your liking and then store in the refrigerator.
Notes
- This recipe is perfect for me, however I'd like to explore different variations with my loved ones to eat.
- For my mom, you need reduced sugar to 2/3 of the recipe above. To date, she has enjoyed it. It's a bit salty for her so we'll try the next test with 85% salt.