🥬 Vietnamese Pickled Mustard Greens (Dưa Cải Chua) – A Traditional Homemade Recipe

Pickled mustard greens, known in Vietnamese as “dưa cải chua”, are a beloved side dish found on countless family tables across Vietnam. Their tangy flavor and crisp texture pair perfectly with rich, savory dishes, balancing out strong flavors and adding a refreshing crunch. However, making perfectly golden, crunchy, and flavorful pickles isn’t always easy.
Let’s learn how to make traditional Vietnamese pickled mustard greens with simple, easy-to-follow steps!

🌿 Ingredients

Main ingredients:

• Green mustard greens (cải bẹ xanh)

• Salt

• Shallots and scallion heads

• Rice-rinsing water (the water from washing rice)

• A clean glass jar for pickling

Seasonings:

• Coarse salt (sea salt preferred)

• Sugar

• Vinegar (optional, for extra tanginess)

🧂 Preparation Steps

1. Clean the vegetables:
   Remove any yellow or wilted leaves (do not keep them — they can cause the pickles to spoil or develop an unpleasant smell).

2. Rinse carefully:
   Gently wash each leaf under running water to remove dirt and prevent bruising.

3. Cut and soak:
   Cut the greens into 3–4 cm pieces. Soak them in a light saltwater solution for about 1 hour. This helps remove bitterness and makes the pickles crispier.

4. Drain thoroughly:
   Take the mustard greens out and let them dry for 20–30 minutes until no surface moisture remains.

5. Prepare the pickling liquid:
   While waiting, prepare rice-rinsing water (from the first or second rinse of uncooked rice). Do not boil this water — just let it cool down to room temperature.
   In a clean bowl, mix:

   • 1 liter rice-rinsing water

   • 20 g salt

   • 30 g sugar
     Add a small splash of vinegar if you like a more tangy flavor.

6. Sterilize the jar:
   Wash the glass jar thoroughly, rinse with hot water, and let it dry completely. You can use a clean bamboo lattice or small bowl to press down the vegetables during pickling.

7. Combine everything:
   Place the mustard greens into the jar along with shallots and scallion heads. Pour in the pickling liquid until it fully covers the vegetables.
   If necessary, weigh them down with a clean plate or object so they remain submerged — this prevents spoilage and mold formation.

8. Ferment:
   Seal the jar tightly and store it in a cool, airy place. After about 2 days, the pickles should turn a beautiful golden color and develop a pleasant sour aroma — they’re now ready to enjoy!

⚠️ Important Notes

• Adjusting flavor:
  If the pickles taste too sour or salty, rinse them lightly with clean water and squeeze gently before using.

• Eat moderately:
  Pickled mustard greens contain oxalic acid and calcium, which can contribute to kidney stones if eaten excessively. Enjoy them in moderation.

• Avoid under-fermented pickles:
  Unripe (still green) pickles may contain nitrites, which can cause food poisoning and other health issues if consumed too early. Always wait until they turn yellow and smell pleasantly sour.

• Health precautions:
  Because of their saltiness and acidity, pickles should be eaten sparingly by people with high blood pressure or stomach sensitivity.

🥗 Variations on Pickled Vegetables

Besides pickled mustard greens, you can try these other traditional Vietnamese pickles:

🥬 1. Pickled Cabbage (Dưa Bắp Cải)

Ingredients:

• 2 kg white cabbage

• 1 carrot

• A small bunch of celery

• A handful of Vietnamese coriander (rau răm)

• 1 liter boiled water (cooled)

• 20 g sugar

• 60 g salt

• 2 tsp vinegar

Method:
Separate the cabbage leaves and slice them thinly. Julienne the carrot and cut the celery into 5 cm pieces. Chop the coriander into 1 cm lengths.
Mix all vegetables together in a large bowl.
Dissolve salt, sugar, and vinegar in water, then pour this liquid into a clean glass jar filled with the vegetable mix.
Press them down and let ferment for about 1 day.
The result: crunchy, refreshing pickles that pair wonderfully with braised meat, fried dishes, or grilled foods, adding brightness and balance to rich flavors.

🥕 2. Pickled Daikon (Dưa Cải Củ)

Ingredients:

• 1 kg daikon radish

• 1 liter warm boiled water

• 20 g sugar

• 60 g salt

• A few scallions

• 2 tsp vinegar or half a lemon

Preparation:
Peel and slice the daikon into thin pieces. Separate the leaves and stems, cutting them into 3–4 cm lengths.
Lay everything out under sunlight for half a day until slightly wilted, then rinse again and drain.

Pickling liquid:
Mix warm water with salt, sugar, and vinegar or lemon juice. Stir until dissolved — the taste should be mildly salty and slightly sour, like soup seasoning.

Pickling:
Combine daikon and scallions in a clean glass jar, pour the brine in until it covers the vegetables, and press them down.
After 2–3 days, the daikon should turn golden yellow and smell pleasantly sour — ready to serve!

Result:
Crunchy, slightly salty, and subtly sweet daikon pickles are a perfect side for rice meals, grilled pork, or even in Vietnamese banh mi sandwiches.

💡 Helpful Tips

• Choosing good daikon:
  Pick medium-sized daikons that taper slightly at the tail. Fresh ones with bright skin, firm texture, and attached roots will give the best crunch.

• Storage:
  Keep your pickles in the refrigerator once they reach the desired sourness to slow fermentation. They stay tasty for up to a week.

• Serving ideas:
  Pair your pickled greens with boiled pork belly, fried fish, or braised dishes for an authentic Vietnamese home meal. You can also stir-fry leftover pickles with garlic and chili for a flavorful side dish!

🌟 Final Thoughts

Making Vietnamese pickled mustard greens at home is simple, inexpensive, and rewarding. With just a few ingredients and a bit of patience, you can create a delicious, naturally fermented dish that adds brightness to any meal.

Enjoy your crispy, golden pickles — and remember, homemade pickles always taste better because they’re made with care and love.