Rice Water – The Secret to Perfectly Golden, Crunchy Pickled Mustard Greens

Rice water is one of the oldest and most trusted secrets used by traditional pickle sellers to make delicious, golden-yellow pickled mustard greens that are crisp, flavorful, and completely safe to eat.

Pickled mustard greens — whether made from napa cabbage, mustard leaves, or radish greens — are a popular side dish in many Vietnamese families, especially toward the end of the year when the weather turns cooler. However, making sure your pickles turn out crunchy and golden instead of soft or dull is something that challenges many home cooks.

One of the best-kept secrets among experienced pickle makers is to use rice rinsing water (the water from washing rice) instead of plain water. Here’s how to do it properly so your pickles come out perfect every time.

🥬 Ingredients

• 1 bunch of mustard greens (cải bẹ xanh)

• 1 handful of scallion bulbs (use the white bulbs rather than the leaves for better flavor)

• 5 shallots

• 1 small piece of ginger, lightly smashed

• 1 liter of rice rinsing water (from the second rinse)

• 3 tablespoons of coarse salt

• 1 tablespoon of white sugar

• A ceramic or glass jar for pickling
  
  

🛒 Choosing and Preparing the Vegetables

Select fresh, mature mustard greens — not too young, not too old. The leaves should be firm, without black or brown spots, and the stems should be crisp.
Remove any wilted or yellow leaves, as they can cause the whole batch to spoil.

After washing, let the greens air-dry or sun-dry for a few hours until slightly wilted. This step is essential because wilted greens absorb the brine better, resulting in crunchier pickles.

Rinse the vegetables gently to avoid bruising them. Clean all other ingredients thoroughly, and make sure the pickling jar is completely dry before use — moisture can lead to mold or spoilage.

💧 Preparing the Rice Water

When washing rice, discard the first rinse (it often contains dirt and husk residue). Use the second rinse — this milky, starchy water is what helps the mustard greens ferment beautifully and turn that attractive golden color.

The natural starch in rice water feeds the fermentation process, giving your pickles a mildly sweet aroma and reducing the harshness of the brine.

🥣 Pickling Process

1. Dissolve the salt and sugar into the rice water. Stir well and strain the mixture to remove any sediments.

2. Mix the mustard greens with shallots, scallion bulbs, and ginger evenly.

3. Pack them tightly into the jar or ceramic crock.

4. Pour the rice water brine over the vegetables until everything is completely submerged.

5. Weigh down the greens using a bamboo press or clean stone plate to keep them below the surface.

6. Seal the jar and store it in a cool, ventilated place away from direct sunlight.

After about 2–3 days, depending on the temperature, the mustard greens will turn golden and develop a pleasant sour aroma.

⚠️ Important Tips

• Avoid opening or stirring the jar too often — doing so can introduce bacteria and cause the pickles to become slimy or soft.

• Once the pickles reach your desired sourness, store them in the refrigerator to slow fermentation and maintain flavor.

• For a more natural sweetness, you can replace sugar with a small piece of sugarcane or a spoonful of honey. Sugarcane gives a subtle, fragrant note that pairs beautifully with mustard greens.

• The rice water should be lightly cloudy, not too thick; overly starchy water can make the brine sticky or viscous.

• Make sure all utensils and jars are completely dry before use — any leftover water can lead to spoilage.

• Always ensure the vegetables are fully submerged under the brine to prevent mold.

🍽️ Serving & Health Notes

Pickled mustard greens are best enjoyed once they have turned slightly sour — this means the fermentation is complete. Eating unfermented (not-yet-sour) pickles can be harsh on your stomach and may produce harmful compounds.

When eaten in moderation, pickled greens are excellent accompaniments to rice dishes, braised meats, or noodle soups. However, avoid consuming them in large amounts, as over-fermented or overly salty pickles can cause indigestion or acid reflux.

💡 Extra Tip for the Perfect Golden Color

If you want your pickles to be even more vibrant, try adding a few thin slices of fresh turmeric to the brine. This not only enhances the yellow hue but also adds a gentle earthy aroma and natural antibacterial properties.