Pickled Mustard Greens Recipe

Savory, vibrant, and full of character, Vietnamese Pickled Mustard Greens (Dưa Cải Chua) offer a satisfying crunch with a naturally tangy finish that awakens the palate. Slowly pickled to develop their deep, refreshing flavor, these mustard greens pair beautifully with hearty dishes, steamed rice, rich broths, and grilled favorites. Their balance of sour brightness and subtle umami makes them a timeless staple in Vietnamese home cooking — comforting, flavorful, and incredibly versatile.

Pickled Mustard Greens (Dưa Cải Chua)

Ingredients

Produce

  • 350 g mustard greens
  • 2 green onions, chopped
  • 2 cloves garlic, crushed

Brine

  • 2 cups water (500 ml)
  • 40 g salt
  • ½ tsp sugar
  • 2 tsp vinegar

Quick Steps

  • Wash mustard greens and cut into 2–3 inch pieces
  • Lightly salt greens and let wilt slightly
  • Mix water, salt, sugar, and vinegar until dissolved
  • Pack greens, onions, and garlic tightly into jar
  • Pour brine over ingredients until fully submerged
  • Cover loosely and ferment at room temperature for 2–3 days
  • Refrigerate once desired sourness is reached

Pro Tip

Keep the mustard greens fully submerged during fermentation for the best texture and flavor. Once refrigerated, enjoy within a few weeks for optimal crunch and tanginess.