Vietnamese pickled mustard greens (Dưa Cải Chua) are an essential side dish for Thịt Kho Tàu, Vietnamese braised pork belly and eggs.
These two are enjoyed not only as traditional dishes throughout the year but staple foods during the Vietnamese Lunar New Year celebration (Tết).
In this recipe, we’ll make pickled mustard greens with salt fermentation for a natural sourness.
We are also skipping the traditional Vietnamese step of sun-drying the mustard greens.
You can expect crunchy and tangy pickled mustard greens in 3-4 days.
Full printable recipe: [ Ссылка ]
More recipes at [ Ссылка ]
My Amazon storefront for the products I use: [ Ссылка ]
Connect with Me!
Printable recipe cards on blog: [ Ссылка ]
Instagram: [ Ссылка ]
Pinterest: [ Ссылка ]
#vietnamesefood #vietnamesecuisine #pickled #lunarnewyear #mustardgreens
