Dưa Cải Chua (Vietnamese Pickled Mustard Greens)

Ingredients

• •2 lb mustard greens, cut into 2-inch pieces
• •6 cups water
• •3 tbsp salt
• •2 tbsp granulated sugar
• •4 green onions, cut into lengths

Directions

1. 1Rinse the mustard greens and let them air-dry for 2 hours until slightly wilted.
2. 2Dissolve salt and sugar in water.
3. 3Pack mustard greens and green onions tightly into a clean jar.
4. 4Pour in enough brine to submerge the vegetables completely.
5. 5Weight the greens below the brine and cover loosely.
6. 6Ferment at room temperature for about 48 hours, then refrigerate when pleasantly sour.

💡 Keep every piece below the brine during fermentation to reduce spoilage risk.

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