Dua Chua - Pickled Mustard Greens
Dua Chua - Pickled Mustard Greens
Ingredients
- 2 mustard greens, large bundles (Gai chow)
- 4 cups water
- 2 cups granulated sugar
- 2 cups vinegar
- 2 teaspoons salt
Instructions
- 1
Take the 2 bundles of large Gai chow mustard greens. Cut off the root end from each bundle. Then, cut the mustard greens into 1 to 1 1/2 inch pieces.
⏱️ 5 min
- 2
Place the cut mustard greens into a large metal bowl in the sink. Wash the mustard greens thoroughly, at least three times, under running water, agitating them with your hands to remove any dirt. Discard any yellow or damaged pieces of greens.
⏱️ 5 min
- 3
Transfer the washed mustard greens to a colander to drain any excess water.
⏱️ 2 min
- 4
Place the washed and drained mustard greens into a large enough airtight container. Press the greens down firmly to make room for all of them.
⏱️ 3 min
- 5
In a separate mixing bowl, combine the 4 cups of water, 2 cups of granulated sugar, 2 cups of vinegar, and 2 teaspoons of salt.
⏱️ 2 min
- 6
Whisk the solution until the sugar is completely dissolved.
⏱️ 3 min
- 7
Pour the prepared pickling solution over the mustard greens in the container, ensuring they are fully submerged. If using multiple containers, divide the greens and solution accordingly.
⏱️ 1 min
- 8
Place the lid(s) on the container(s). Let the container(s) sit at room temperature for 2 days to begin the fermentation process.
⏱️ 2880 min
- 9
After 2 days, move the container(s) into the refrigerator. Let the pickled mustard greens ferment in the fridge for at least 1 week (7 days) before enjoying. The flavor will develop further over time.
⏱️ 7200 min
Kitchen Tools
Dua Chua - Pickled Mustard Greens
- 2 mustard greens, large bundles (Gai chow)
- 4 cups water
- 2 cups granulated sugar
- 2 cups vinegar
- 2 teaspoons salt
Instructions
- 1
Take the 2 bundles of large Gai chow mustard greens. Cut off the root end from each bundle. Then, cut the mustard greens into 1 to 1 1/2 inch pieces.
⏱️ 5 min - 2
Place the cut mustard greens into a large metal bowl in the sink. Wash the mustard greens thoroughly, at least three times, under running water, agitating them with your hands to remove any dirt. Discard any yellow or damaged pieces of greens.
⏱️ 5 min - 3
Transfer the washed mustard greens to a colander to drain any excess water.
⏱️ 2 min - 4
Place the washed and drained mustard greens into a large enough airtight container. Press the greens down firmly to make room for all of them.
⏱️ 3 min - 5
In a separate mixing bowl, combine the 4 cups of water, 2 cups of granulated sugar, 2 cups of vinegar, and 2 teaspoons of salt.
⏱️ 2 min - 6
Whisk the solution until the sugar is completely dissolved.
⏱️ 3 min - 7
Pour the prepared pickling solution over the mustard greens in the container, ensuring they are fully submerged. If using multiple containers, divide the greens and solution accordingly.
⏱️ 1 min - 8
Place the lid(s) on the container(s). Let the container(s) sit at room temperature for 2 days to begin the fermentation process.
⏱️ 2880 min - 9
After 2 days, move the container(s) into the refrigerator. Let the pickled mustard greens ferment in the fridge for at least 1 week (7 days) before enjoying. The flavor will develop further over time.
⏱️ 7200 min