Serves 1
Directions
- 1Take 1 kg of mustard greens (cải sậy or cải muối dưa).
- 2Cut the mustard greens.
- 3If there is soil on the stem, wipe it clean with a cloth instead of washing to avoid spreading dirt.
- 4Cut the mustard greens into bite-sized pieces, slicing diagonally to increase surface area for faster pickling.
- 5Wash the cut mustard greens thoroughly.
- 6Add 5 stalks of spring onions, cut into 7-10 cm long pieces, for aroma.
- 7Slice 20 grams of galangal thinly, then cut into strips.
- 8Slice 50 grams of shallots thinly and add them.
- 9Crush or slice 30 grams of garlic and add it.
- 10Slice 1 horn chili diagonally, keeping the seeds, for flavor.
- 11Mix all the ingredients well.
- 12Transfer all mixed ingredients into a glass jar.
- 13Prepare the pickling liquid by combining 1.5 liters of water, 150 grams of yellow sugar (for color), 30 grams of salt, and 50 ml of Vo Quoc Chef brand fish sauce.
- 14Heat the pickling liquid until it boils and the sugar and salt have fully dissolved.
- 15Pour the hot boiling pickling liquid directly over the mustard greens in the jar.
- 16Use a weighted insert (if available) to keep the mustard greens submerged.
- 17Leave the jar at room temperature without sealing the lid for 4 hours to cool down.
- 18After 4 hours, seal the lid (preferably a breathable one for faster fermentation).
- 19Let it pickle for exactly 24 hours.
- 20After 24 hours, the pickled mustard greens will be golden, sour, and crispy; they can be used and then stored in the refrigerator.
- 21Store in the refrigerator for at least 1 month, where it will remain crispy and not become more sour.
Ingredients
- 1 kg cải sậy hoặc cải muối dưa
- 5 cọng hành lá
- 20 gram riềng
- 50 gram hành tím
- 30 gram tỏi
- 1 quả ớt sừng
- 1.5 lít nước
- 150 gram đường cát vàng
- 30 gram muối
- 50 ml nước mắm nhĩ thương hiệu Sếp Võ Quốc
Equipment
khăn sạchhũ keonồilọ có đồ chèn (tùy chọn)nắp thông hơi (tùy chọn)
Tips
- Clean the base of the mustard greens with a clean cloth to remove soil.
- Do not discard the leaves, as they will also become crispy.
- Cut the mustard greens diagonally for faster absorption of pickling liquid.
- Do not discard the seeds of the horn chili for more flavor.
- Use yellow sugar for a better color.
- Using fish sauce helps the pickled greens become crispy, less pungent, and have a beautiful golden color.
- After pouring the hot pickling liquid, let it cool for 4 hours before sealing the lid.
- Store in the refrigerator after 24 hours for up to one month to maintain crispness and prevent further souring.
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