10 months ago
707
377
Posted On: January 13th 2026, 11:33 pm
It's almost that time of year. My gallon of pickled mustard greens.
Once you start making your own pickled mustard greens (Dưa Cải Chua), there’s no going back. And it’s easy!
This is naturally fermented, the way it should be. No vinegar. If you are using vinegar, you're doing it wrong.
This gallon took about a week to get that perfect sour crunch. I’m having mine with Vietnamese braised pork ribs and eggs (Sườn Kho Trứng) today and it is SO good.
📍 Comment RECIPE and I’ll DM you the recipes for both the pickled mustard greens AND the braised pork spare ribs!
#tết #vietnamesefood #mustardgreens
Once you start making your own pickled mustard greens (Dưa Cải Chua), there’s no going back. And it’s easy!
This is naturally fermented, the way it should be. No vinegar. If you are using vinegar, you're doing it wrong.
This gallon took about a week to get that perfect sour crunch. I’m having mine with Vietnamese braised pork ribs and eggs (Sườn Kho Trứng) today and it is SO good.
📍 Comment RECIPE and I’ll DM you the recipes for both the pickled mustard greens AND the braised pork spare ribs!
#tết #vietnamesefood #mustardgreens
Comments (377)
Load More
More posts
