1Take 1 kg of mustard greens (cải sậy or cải muối dưa).
2Take 1 kg of mustard greens (cải sậy or cải muối dưa).
3Take 1 kg of mustard greens (cải sậy or cải muối dưa).
4Cut the mustard greens.
5Cut the mustard greens.
6Cut the mustard greens.
7If there is soil on the stem, wipe it clean with a cloth instead of washing to avoid spreading dirt.
8If there is soil on the stem, wipe it clean with a cloth instead of washing to avoid spreading dirt.
9If there is soil on the stem, wipe it clean with a cloth instead of washing to avoid spreading dirt.
10Cut the mustard greens into bite-sized pieces, slicing diagonally to increase surface area for faster pickling.
11Cut the mustard greens into bite-sized pieces, slicing diagonally to increase surface area for faster pickling.
12Cut the mustard greens into bite-sized pieces, slicing diagonally to increase surface area for faster pickling.
13Wash the cut mustard greens thoroughly.
14Wash the cut mustard greens thoroughly.
15Wash the cut mustard greens thoroughly.
16Add 5 stalks of spring onions, cut into 7-10 cm long pieces, for aroma.
17Add 5 stalks of spring onions, cut into 7-10 cm long pieces, for aroma.
18Add 5 stalks of spring onions, cut into 7-10 cm long pieces, for aroma.
19Slice 20 grams of galangal thinly, then cut into strips.
20Slice 20 grams of galangal thinly, then cut into strips.
21Slice 20 grams of galangal thinly, then cut into strips.
22Slice 50 grams of shallots thinly and add them.
23Slice 50 grams of shallots thinly and add them.
24Slice 50 grams of shallots thinly and add them.
25Crush or slice 30 grams of garlic and add it.
26Crush or slice 30 grams of garlic and add it.
27Crush or slice 30 grams of garlic and add it.
28Slice 1 horn chili diagonally, keeping the seeds, for flavor.
29Slice 1 horn chili diagonally, keeping the seeds, for flavor.
30Slice 1 horn chili diagonally, keeping the seeds, for flavor.
31Mix all the ingredients well.
32Mix all the ingredients well.
33Mix all the ingredients well.
34Transfer all mixed ingredients into a glass jar.
35Transfer all mixed ingredients into a glass jar.
36Transfer all mixed ingredients into a glass jar.
37Prepare 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.
38Prepare 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.
39Prepare 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.
40Heat the pickling liquid until it boils and the sugar and salt have fully dissolved.
41Heat the pickling liquid until it boils and the sugar and salt have fully dissolved.
42Heat the pickling liquid until it boils and the sugar and salt have fully dissolved.
43Pour the hot boiling pickling liquid directly over the mustard greens in the jar.
44Pour the hot boiling pickling liquid directly over the mustard greens in the jar.
45Pour the hot boiling pickling liquid directly over the mustard greens in the jar.
46Use a weighted insert (if available) to keep the mustard greens submerged.
47Use a weighted insert (if available) to keep the mustard greens submerged.
48Use a weighted insert (if available) to keep the mustard greens submerged.
49Leave the jar at room temperature without sealing the lid for 4 hours to cool down.
50Leave the jar at room temperature without sealing the lid for 4 hours to cool down.
51Leave the jar at room temperature without sealing the lid for 4 hours to cool down.
52After 4 hours, seal the lid (preferably a breathable one for faster fermentation).
53After 4 hours, seal the lid (preferably a breathable one for faster fermentation).
54After 4 hours, seal the lid (preferably a breathable one for faster fermentation).
55Let it pickle for exactly 24 hours.
56Let it pickle for exactly 24 hours.
57Let it pickle for exactly 24 hours.
58After 24 hours, the pickled mustard greens will be golden, sour, and crispy; they can be used and then stored in the refrigerator.
59After 24 hours, the pickled mustard greens will be golden, sour, and crispy; they can be used and then stored in the refrigerator.
60After 24 hours, the pickled mustard greens will be golden, sour, and crispy; they can be used and then stored in the refrigerator.
61Store in the refrigerator for at least 1 month, where it will remain crispy and not become more sour.
62Store in the refrigerator for at least 1 month, where it will remain crispy and not become more sour.
63Store 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
1 kg cải sậy hoặc cải muối dưa
1 kg cải sậy hoặc cải muối dưa
5 cọng hành lá
5 cọng hành lá
5 cọng hành lá
20 gram riềng
20 gram riềng
20 gram riềng
50 gram hành tím
50 gram hành tím
50 gram hành tím
30 gram tỏi
30 gram tỏi
30 gram tỏi
1 quả ớt sừng
1 quả ớt sừng
1 quả ớt sừng
1.5 lít nước
1.5 lít nước
1.5 lít nước
150 gram đường cát vàng
150 gram đường cát vàng
150 gram đường cát vàng
30 gram muối
30 gram muối
30 gram muối
50 ml nước mắm nhĩ thương hiệu Sếp Võ Quốc
50 ml nước mắm nhĩ thương hiệu Sếp Võ Quốc
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.