I’m obsessed with this mustard greens recipe because it hits that perfect balance of tangy, spicy, and savory, making every meal a bit more exciting. Plus, the homemade fermentation gives it that extra boost of gut-friendly goodness, and who doesn’t love a sustainable DIY treat that lasts for weeks?
I adore the way that Pickled Mustard Greens from Dua Chua balance flavors so well and provide such a nutritious boost. With 2 pounds of mustard greens, and just 1/4 cup of sea salt, you can create these low-cal, vitamin-packed snacks.
My favorite way to enhance their flavor is to add sliced garlic and bird’s eye chilies for a nice kick.
Ingredients
Mustard Greens:
The vitamins A and K are abundant, and it adds fiber and a mild peppery flavor.
Sea Salt:
Fermentation is essential, flavor enhancement is vital, and preservation is an act with many strategies.
Sugar:
Sourness is balanced, and energy is provided for healthy bacteria.
Rice Vinegar:
Gives a sharp taste, helps keep things from spoiling, and helps you break down your food and absorb nutrients.
Garlic:
The properties that make it a superb immune support are antimicrobial.
Taste-wise, there’s no contest: this is the best-tasting herbal formula you could ever hope for.
Bird’s Eye Chilies:
Imparts warmth and excitement.
Abundant in antioxidants and vitamin C.
Ingredient Quantities
- 2 pounds (approx. 900g) mustard greens
- 1/4 cup sea salt
- 4 cups (about 1 liter) water
- 1/4 cup sugar
- 2 tablespoons rice vinegar or white vinegar
- 2 cloves garlic, sliced
- 2-3 bird’s eye chilies, sliced (optional)
Instructions
1. Mustard greens should be rinsed well under running water, allowing the force of the water to remove any dirt or grit that may be between the leaves. After rinsing, shake the greens to remove as much water as possible and set aside.
2. In a large bowl, combine the water and the sea salt to make a brine solution. Stir until the salt is completely dissolved.
3. Immerse the mustard greens in the brine solution for 30 to 60 minutes to allow them to wilt and soften a bit.
4. Soaking complete, take the greens from the brine and wring out any remaining water. Cut them into flavorsome bits, making sure to keep stems and leaves happily together.
5. In another bowl, combine the sugar, rice vinegar, and 1 cup of brine solution. Stir until the sugar has completely dissolved.
6. Put the clean, prepared mustard greens into a jar that’s been sterilized and is clean, or into an airtight container.
7. Insert the sliced garlic and bird’s eye chilies into the jar with the mustard greens, distributing them evenly throughout.
8. Submerge the greens completely in the sugar-vinegar mixture. If you don’t have enough of the mixture to cover the greens, you’ll need to make more brine.
9. The jar should be sealed tightly and left at room temperature to ferment for 2 to 5 days, depending on your taste for tanginess.
10. Once you have fermented the mustard greens to your liking, store them in the refrigerator, where they will keep for several weeks. They’re delicious as a side dish or condiment, and you can use them in various ways—as a topping for rice or grain bowls, for instance—or just eat them straight.
Equipment Needed
1. Large bowl
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Sterilized jar or airtight container
7. Spoon for stirring
8. Strainer or colander
9. Tongs or salad spinner (optional, for shaking water from greens)
FAQ
- What are mustard greens?Leafy vegetables from the mustard plant, mustard greens are known for their peppery flavor and are often found in Asian cooking.
- Do I have to use bird’s eye chilies?No, the chilies are optional and can be omitted for a milder-flavored dish.
- How long can I store pickled mustard greens?A sealed container can store them in the refrigerator for up to a month.
- Can I use regular vinegar instead of rice vinegar?If there is no rice vinegar available to you, then yes, you can use white vinegar. It will change the flavor a little bit, but it shouldn’t be enough to ruin the dish.
- Is there a substitute for sugar in this recipe?Honey or a sugar alternative can be used, but they might alter the flavor profile slightly.
- Why do I need to salt the greens?The greens are drawn out by moisture when salt is applied. Salting makes them wet, halting the movements toward wilting in the greens. Moisture extraction through salt does not happen in the absence of air—air in the form of oxygen, to be precise.
- Can I add other vegetables to the mix?Absolutely! Carrots or daikon radish can be added for extra flavor and variety.
Substitutions and Variations
Mustard Greens: Napa cabbage or collard greens can be used as substitutes and will provide a somewhat different flavor and texture.
Sea Salt: Substitute kosher or pickling salt in the same quantity.
Sweetener: Replace with honey or agave nectar, for a completely different type of sweet.
Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Bird’s Eye Chilies: For a milder flavor, you can use sliced jalapeños or leave them out completely.
Pro Tips
1. Control Fermentation Time: Adjust the fermentation time to suit your taste. A shorter fermentation will result in milder, less tangy greens, while a longer one increases tanginess and complexity. Taste as you go to find your preferred flavor.
2. Sterilize Containers: Ensure your jar or container is thoroughly sterilized before use. This prevents unwanted bacteria from affecting the fermentation process and helps maintain the safety and flavor of the batch.
3. Adjust Spice Level: The bird’s eye chilies can be adjusted to match your heat preference. For a milder spice, reduce the amount or remove the seeds from the chilies; add more for extra kick.
4. Use a Fermentation Weight: To keep the greens fully submerged in the brine, consider using a fermentation weight. This prevents the top layer from being exposed to air, reducing the risk of mold development.
5. Monitor Temperature and Environment: Fermentation is sensitive to temperature. Keep your jar in a cool, dark place for a more controlled ferment. Avoid direct sunlight, which can speed up fermentation and might cause inconsistent results.
Dua Chua Pickled Mustard Greens Recipe
My favorite Dua Chua Pickled Mustard Greens Recipe
Equipment Needed:
1. Large bowl
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Sterilized jar or airtight container
7. Spoon for stirring
8. Strainer or colander
9. Tongs or salad spinner (optional, for shaking water from greens)
Ingredients:
- 2 pounds (approx. 900g) mustard greens
- 1/4 cup sea salt
- 4 cups (about 1 liter) water
- 1/4 cup sugar
- 2 tablespoons rice vinegar or white vinegar
- 2 cloves garlic, sliced
- 2-3 bird’s eye chilies, sliced (optional)
Instructions:
1. Mustard greens should be rinsed well under running water, allowing the force of the water to remove any dirt or grit that may be between the leaves. After rinsing, shake the greens to remove as much water as possible and set aside.
2. In a large bowl, combine the water and the sea salt to make a brine solution. Stir until the salt is completely dissolved.
3. Immerse the mustard greens in the brine solution for 30 to 60 minutes to allow them to wilt and soften a bit.
4. Soaking complete, take the greens from the brine and wring out any remaining water. Cut them into flavorsome bits, making sure to keep stems and leaves happily together.
5. In another bowl, combine the sugar, rice vinegar, and 1 cup of brine solution. Stir until the sugar has completely dissolved.
6. Put the clean, prepared mustard greens into a jar that’s been sterilized and is clean, or into an airtight container.
7. Insert the sliced garlic and bird’s eye chilies into the jar with the mustard greens, distributing them evenly throughout.
8. Submerge the greens completely in the sugar-vinegar mixture. If you don’t have enough of the mixture to cover the greens, you’ll need to make more brine.
9. The jar should be sealed tightly and left at room temperature to ferment for 2 to 5 days, depending on your taste for tanginess.
10. Once you have fermented the mustard greens to your liking, store them in the refrigerator, where they will keep for several weeks. They’re delicious as a side dish or condiment, and you can use them in various ways—as a topping for rice or grain bowls, for instance—or just eat them straight.
