Growing up my dad used to make these fermented mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats like “Tom Ram Thit Ba Chi".
*Tips:
Get “gai choy” or asian mustard greens. I couldn’t find Gai Choy which is the variety of mustard greens traditionally used but asian mustard greens are very good fermented too!
I find that smaller bunches don’t yield as nice of a crunch as its bigger counterparts that are more mature with crunchier stems. The larger bunches also have more stems than leaves which I like as well.
Leave out my mustard greens overnight so they wilt a little and release some of that excess water within.
This drying and wilting of the greens will make your dưa chua more crunchy. By removing any excess water from the greens it will later absorb the salted brine and will yield a nice crunchier texture which will help them also last longer.
Using rice water helps with fermentation
Reserve some of the old brine and use it as a starter for a new batch of pickled greens and omit the rice water for future pickles.
See full recipe here:
www.whiskeyandbooch.com/blogs...
26 апр 2021
