Monday, March 9, 2009

Pickled Mustard Greens (Dua Cai Chua)

Have you ever try picked mustard greens yourself? Homemade is always better than store bought. Yesterday, I bought 4 pounds of mustard greens and decided to make it at home. You will need sugar, salt, vinegar, ginger, garlic, onion, scallions, water, and chilli pepper. After you boiled all the ingredients, immediately add the mustard greens along with the other veggies.

The next morning, you will have a pot of delicious crunchy pickled mustard greens.
Store them in a glass jar and it will last for several months.


3-4 pounds of mustard greens

10 cups of water

4 cloves of garlic (cut into thin slice)

1 onion (cut into 1 inch slices)

1 bunch of scallion (cut into 2 inch length)

1 chunk of ginger (cut into thin slices)

6 soup spoon of Salt

3 soup spoon of sugar

2 soup spoon of vinegar

4 chilli peppers


1. Cut the mustard greens and scallions into 2-inch lengths.

2. Combine the water with the salt, vinegar and sugar in a large bowl. After boiled them, immediately transfer the veggies into the bowl of pickling water.

3. Cover the bowl and put in a warm place overnight. Next morning, transfer the greens and the liquid to jars and refrigerate. They will keep in the refrigerator for several months.

4. Serve with any type of meats.