Dua Chua Pickled Mustard Greens

Mustard greens are great in stir fry's and soups but a favorite way to this enjoy this vegetable is pickled.  Growing up my mom always had a big jar of dua cai chua (pickled mustard greens) to serve during our weekday meals to complement any protein dish she made, whether it be ca kho to (clay pot fish), suon xao chua ngot (sweet sour pork ribs), thit kho (caramelized pork belly), or ga kho (caramelized chicken).  The pickling decreases some of the bite of the bitterness and pungeness of the raw vegetable and brings out the natural sweet and sour of the mustard greens.   

There are many different ways to pickle that we know of:

1. The most common is vinegar brine over raw vegetables.
2. Warm vinegar brine over blanched vegetables.
3. Seasoned brined (no vinegar) over vegetables.
4. Dry cure of salt and seasonings (no liquid) over vegetables.

The classic do chua (pickled carrots and daikon) are of the first variety. But unlike do chua, our recipe for pickled mustard greens uses the third method, of a brining without vinegar.  But pickling is like making nuoc mam, many people have their variations and you can make it as complicated or as simple as you like.  Some like to even dry theirs in the sun before pickling. We just like to keep it simple and our method is so simple, we never buy pre-pickled packages or in the big bins in the Asian grocery stores..

Comparing to what you can make at home it's so much cheaper and healthier...what's all those extra ingredients!?  The salt brine and natural bitterness of the mustard green ferments and in a few days you get tasty, crunchy dua chua.

Dua Cai Chua - Pickled Mustard Greens
Printable Recipe

• 1-2 bunch of whole mustard greens
• 1-2 onions, sliced
• salt 
• water
• airtight container 

There's no measurements in this recipe, it's that simple.  Cut off the end of the mustard greens and wash thoroughly. Chop into roughly 2-3 inch slices.  Fill large pot of water-roughly enough to submerge the mustard greens in your container, and bring it to boil.  Turn off heat and quickly blanch the mustard greens--no more than 10-15 seconds. Remove only the greens and add to your container along with the onions. Allow the water to cool a bit and season by slowly adding salt. You want it to taste like an overly salty soup.  Add the liquid to the container and cover tight when cooled. Let it sit overnight on the counter overnight and refrigerate the following day.  It should be ready in 24-36 hrs. Last for about 2 weeks in the fridge.

Always keep handy and enjoy with any meat dish such as our sweet and sour pork ribs...the pickled mustard green is sour, sweet, and just enough bitterness and pungency to add any interest to whatever you're making for dinner.

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