How to make Dua cai - Vietnamese pickled mustard greens

How to make Dua cai - Vietnamese pickled mustard greens

How to make Vietnamese pickled mustard greens in a traditional way. The brine water is made from salt and water. The mustard greens is ready to eat after a few days of being submerged in the brine. The pickles are delicious, crunchy and a little bit sour.

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Meet: Dua chua - Vietnamese fermented mustard greens - Cooking, Cookbooks, Ingredients - Hungry Onion