Pickled Mustard Green Vietnamese Kimchi
Experience the bold and vibrant flavors of Pickled Mustard Green Vietnamese Kimchi—a delightful fusion of traditional pickling and iconic Southeast Asian seasoning. This quick and easy ferment is made with crisp mustard greens, boldly seasoned with garlic, ginger, red chili peppers, fish sauce, and tangy rice vinegar. Perfectly balanced with a touch of sweetness, the kimchi undergoes a short fermentation process, resulting in a tangy, spicy, and umami-packed condiment that elevates any meal. Whether served alongside rice dishes, grilled meats, or as a refreshing topping for noodle soups, this versatile recipe is a must-try for lovers of pickled and fermented foods. Packed with probiotics and bursting with flavor, it’s the ideal homemade alternative to store-bought options. Searching for authentic Vietnamese-inspired recipes? This pickled mustard green kimchi offers an irresistible combination of health benefits and gourmet flair!
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Recipe Information
Ingredients
- 1000 grams mustard greens
- 40 grams sea salt
- 1000 milliliters warm water
- 6 cloves garlic
- 4 red chili peppers
- 30 grams ginger
- 15 grams sugar
- 30 milliliters fish sauce
- 30 milliliters rice vinegar
Instructions
Thoroughly rinse the mustard greens under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Cut the mustard greens into 2-3 inch pieces and set aside.
In a large bowl, dissolve the sea salt into the warm water to create a brine solution.
Submerge the mustard greens in the brine, placing a heavy plate or object on top to ensure they stay fully submerged. Let them soak for 2-3 hours at room temperature.
Meanwhile, prepare the seasoning paste. Mince the garlic, red chili peppers, and ginger. Combine them in a bowl with the sugar, fish sauce, and rice vinegar, stirring until the sugar is dissolved.
After soaking, remove the mustard greens from the brine and rinse thoroughly with cold water to remove excess salt. Squeeze out any excess water and place the greens in a mixing bowl.
Add the prepared seasoning paste to the mustard greens. Use clean hands (or wear gloves) to massage the paste evenly into the greens, ensuring each piece is well-coated.
Transfer the seasoned mustard greens into a clean, airtight jar or container. Pack them tightly to remove air pockets, but leave about an inch of space at the top for expansion during fermentation.
Seal the container and let it ferment at room temperature for 1-2 days. Check daily to release any built-up gas by slightly loosening the lid, then resealing it.
After 1-2 days, move the container to the refrigerator to slow down the fermentation process. The pickled mustard green kimchi will be ready to eat but will develop more complex flavors over time.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21383 mg | 930% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 39.6 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1226 mg | 94% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4742 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
