Vietnamese pickled mustard greens (Dua cai chua) from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 273) by Kirsten K. Shockey and Christopher Shockey

  • unrefined salt
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  • unchlorinated water
  • Show all ingredients...
  • Serves : 2 quarts (1.9l)

  • EYB Comments

    Can substitute other mustard greens for gai choy, red onion for shallots, and brown sugar for palm sugar. Ferments for 5-20 days. See P315 under "Waste not" section for variation using radish leaves.

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Notes about this recipe

  • Eat Your Books

    Can substitute other mustard greens for gai choy, red onion for shallots, and brown sugar for palm sugar. Ferments for 5-20 days. See P315 under "Waste not" section for variation using radish leaves.

  • Ganga108 on July 28, 2025

    I have made these today with some beautifully fresh mustard greens I found at the Indian grocery. They will ferment for a week or so - Shockey says they become more interesting as they ferment. I've added some garlic and chilli. UPDATE: It has been 13 days, and I decided to refrigerate them and have some as a side for dinner. They taste good! I was surprised how good they taste. Still very crunchy, nicely briney, rather different to their original flavours. The crunchy texture is really nice. ?

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