Pickled Mustard Greens - Dưa Cải | Helen's Recipes

[@doodahgurlie]

I love all the various ways Vietnamese people pickle their mustard greens. This method is definitely different than the ones I've seen in the past, so it was fascinating to see you leave the greens submerged in that water overnight like that. I love these greens eaten with fatty meats or cooked into soups, etc. Hope you use them to make us a recipe soon. Thanks for sharing your family's method of making these, Helen!

[@yuenyuen6513]

My mom usually mix this pickle with sugar, fish sauce and chopped red onion. It's tasty!

[@Bhiladpy-up9uy]

I love this, mama used to make this, now I make this and it’s healthy.

[@raylee9234]

I hve plenty of mustard green at my back yard. will Try it night.

[@limnancy5146]

Nice twist in the use of onions and shallots. I like that it can be eaten immediately

[@califiasrevenge77]

tried this recently and the greens are *so delicious* ! can finally make my own at home now. thank you!

[@mobay05]

This looks like a great way of picking mustard greens that I will try one day. Very simple and the final product looks amazing!

[@HelenRecipes]

Try this at home 😍

[@ymasea25]

Hi Helen I made this pickle twice already - very appetising. It's crunchy and slightly tart but I had to wait for 5 days before I can taste the tartness. Tq again for generously imparting your recipes. Looking forward to more delicious menu from you.

[@ahmedm6041]

Always....LOVE..your recipes...Cảm ơn!

[@enisiaoen5774]

Hi I'm Indonesian but I really liked Vietnam food especially this pickled..., it's really delicious 👍👍👍

[@BialyEuropejczyk]

Eni Siaoen - what is then, your Indonesian favorite pickled food?

[@enisiaoen5774]

Troy White,.. Hi...well,..we don't have any special pickled here,.. But we usually make the fresh vegetables, like salad,..we called Acar, 😀😀

[@lientran071989]

My dad always makes me a jar yummmm

[@KingNectuluh]

Wow i use this alot in cooking. But never thought to make it myself. Thanks for sharing helen.

[@anna_kou]

I haven't even watched the full video yet, but I had to comment.... That CRUNCH sound! Wow!

[@nelsonbrooks]

Forever fan/sub Helen, 1st time responding. Perfect timing to reveal this light, or even astringent dish to follow the rich buffet of Thanksgiving foods. Your KZbin vids set you apart as a person, artist & educator.

[@HelenRecipes]

Thank you for your first comment :) It means a lot

[@karenbenavente1124]

So delicious Helen! Thank you ❤️

[@cy24]

This looks good. I will have to try this. My family also have our own recipe for mustard greens. I've got 2 jars already in my refrigerator.

[@BialyEuropejczyk]

Chong Yang - please write it here, because this recipe doesn't look right. I watched much better ones here on KZbin.

[@ngoctramle9700]

Em là fan của món này, ăn ngon miệnh lắm 😂 công thức thịt lợn luộc+ dưa chua+ lạc rang muối siêu hợp nhau luôn

[@combatmako]

Thank you Helen! I recently discovered and have become enamored with Dua Cai Chua An Lien, can’t wait for the turkey malaise to subside to go to market for mustard greens. AWESOME !

[@vittross6149]

I will give this method a try today......

[@HelenRecipes]

How was the result? 😊

[@thaotruong8580]

Thanks for the recipe! I’m gonna make this today.

[@HelenRecipes]

Hope you enjoy 🥰

[@akiravue498]

Awesome. Seem easy. Will make some

[@tippyh4639]

Dear lovely Helen, i cant wait 2 make this so i bought the mustard green & just made it! Will let u know the result, thanks again friend, bye.

[@jolintruong6263]

Tết thường ăn ngọt nhiều học cách muối dưa cải của bạn, ăn chua chua là đúng bài

[@apache318]

I love mustard greens pickled! but never maid from scratch

[@Hiep1992]

Mình thường làm nhanh hơn chỉ qua 1 đêm là có thể dùng được quan trọng là phải có nước dưa từ trước giúp lên men nhanh . Trước khi sơ chế thì phơi nắng như vậy dưa muối rất giòn . Chúc bạn có nhiều video và món ăn mới 🍎

[@benthere8051]

Dua Cai Chua - Thanks Helen, I like your ingredient list for this dish. I agree with Doan Hiep - you need to allow the do chua to work for at least 3 days for it to ferment properly. I feel there is enough salt and acid in the ingredients to be safe over this timeframe. Chao Doan Hiep, ba noi dung.

[@foxyhoney]

Thank you!

[@HelenRecipes]

You're welcome!

[@graphene1487]

Awesome! I can't wait to make this and get rid of my bloated belly 😃

[@tippyh4639]

Hi Chef Helen u r FANTASTIC! thanks 4 sharing, HAPPY HOLIDAYS LOVELY!

[@heythia]

Thanks for the recipe!!! I've been wanting to try this lately.

[@Arieta4hearts]

I love eating these my fav

[@tweewin]

My mother makes this the same way, except the boiling water part. She doesn't boil water at all, and doesn't really sanitize the bottle with any hot water either. She wilts it on the counter for a week, let it get yellow a bit naturally, and then cut and brine with room temperature salt water. That's it. Comes out perfect each time, and she's been making it over 35 years now. I'm going to try it without the boiling water steps (#toolazy) and see how it comes out. 🤔

[@tippyh4639]

hi chef Helen, its crunchy, yummy all gone!!! Thanks lovely! " turn out 'perfect!' i just made more hyhyhy. r u fantastic!

[@HelenRecipes]

+Tippy H thank you for the awesome news!!!

[@indradevi852]

Hi Helen, I am from Malaysia ! No vinegar for this pickle? I made the vegetable pickle n it was very nice. The brine for that was 1 cup sugar, 2 cups of vinegar n 2 cups of water. Tq for sharing.

[@tonyvo3]

how long does a jar like this last usually?

[@Arieta4hearts]

OMG I love eating these!!!!

[@iskthedijify]

Cam on Co!

[@1bearswanson]

awesome tutorial thank you x

[@mereline100]

Thanks Amigo.

[@Ooo.spicey]

i eat this with rice 😀 thanks fpr making a recipe for this now i can make it at home 😊

[@tippyh4639]

my daughter eats with her bagel& cream cheese!! oh dear am so busy just making this yummy crunchy mustard pickled.

[@lolw2]

I am confused. After soaking, I rinse and drain and put in the jar, and then I use the same brine that I just soaked in to pour into the jar? Thanks in advance.

[@HungNguyenFamily]

Wow..mình đang tính làm món này này. Tự nhiên thấy them.

[@didaucungduoc08]

Helen you should be on Master Chef

[@888honeybees]

Hi Hellen, how much suger and salt to put in and do you need to wait for the water to cool down before pour into the veggies? ty!

[@HelenRecipes]

Please see the info box below the vid :)

[@cjzili2024]

Nice cooking

[@pdyoung13]

Thank you!!!!!😆😆😆❤❤❤❤

[@nasin-bruce7101]

Hi Helen! Can this same method also be done with green cabbage?

[@lan-phuongvu-yu676]

Yes, it works well. I grew up eating pickle thinly sliced crunchy cabbage. This pickling recipe looks good.

[@sopheasoeng]

Thank you helen.

[@soeswanto1]

How long will this last in the fridge??

[@wigalert]

I love her accent :)

[@jinzhang3035]

Hi Helen! What is the point of sun drying it if we're going to introduce water back to the mustard greens in the step where you submerge it in boiled water?

[@man0fsteal]

Hi Helen - I'm making this tonight! What kind of red peppers did you put in?

[@donguyendiana25]

Should you wring out the water excess by hand or could you put it in a towel and squeeze it out? Like spinach. Will too much pressure make the cai damaged or affect the pickling?

[@HelenRecipes]

you can do it by hand or use a towel. No need to use too much pressure though

[@Unitus425]

What kind of pepper is that?

[@julest2503]

Hello! I’m new t your channel.. about this Pickled Green Mustard video, I see no use of vinegar? Or did I miss it? Plls clarify.. thank you for sharing it!

[@HelenRecipes]

this is traditional fermentation process with salt water only. No vinegar is needed

[@julest2503]

Got it! Thanks for your fast reply Helen 🙏🏼

[@teitan4296]

Chị làm nui chiên vs bánh thèo lèo đc ko chị ơi. E mún làm 2 món này

[@thankyou3788]

Thank you Helen.This is Benny from Singapore.I love this recipe as it doesn't require much salt like others',and more importantly,it is extremely easy.I'm going to try making this but one question.The temperature is consistently around 34c this time ,is it better if I keep the pickle in the fridge immediately after being jarred?I worry that it might turn bad due to the heat.

[@HelenRecipes]

No, it should sit on the counter for a few days first. 30-35C is good actually

[@billyb9067]

What’s the water, sugar and salt ratio for the brine

[@HelenRecipes]

It's in the info box below the vid

[@kvuk18]

Some people dry the mustard greens overnight so I was wandering why you don't in your recipe? Thank you.

[@Snowwhite68766]

The brine put in the jar at the last phase, is it a new brine or the one that the mustard green was soaked in? Thanks

[@tnguyen2302]

snow1947 it’s the new brine (water, salt, sugar as she has shown)

[@stan5567]

I don't understand Helen. What makes the veg sour if there is no vinegar?

[@Cheese-pt6wp]

I’m gonna miss my family’s cooking when I’m off to college

[@LV0028]

We use rice water instead. But this is interesting

[@nguyenhuynh1180]

Dưa cải dùng Gạo hữu cơ, không thuốc trừ sâu, hóa chất vo bỏ nước đầu lấy nước vo gạo lần 3 bỏ vào lúc làm dưa cải giúp cải mau chua mà lại là đường trong nước vo gạo là đường tự nhiên nên ngon lắm ạ, người Hoa thường làm như vậy ạ. Em thích dưa cải kho với thịt heo quay, chị có thể làm thử ạ :)

[@MacLuuHa]

con tui thi bo them ti vinegar cho no nhanh chua, khong phai trung trong nuoc soi gi het, 1 tuan la an duoc

[@jcgirl3]

Is it possible to make this with chinese cabbage as well? You know, the kind is used for Kimchi? Mustard greens unfortunately are not available in my country.

[@swyntopia]

@ jcgirl3: there is a similar way to use chinese cabbage as well for fermentation ( in fact you can use nearly all vegetables ), I call it fake kimchi, or german BlitzKimchi. :-) It is very simple too: I break the leaves of the cabbage in course ( ? ) pieces and put it into the jar. Without any washing or cooking ! I sprinkle some salt and very little amount of sugar over the leaves. I add some sliched ginger, garlic, onions and even carrots, but it is not necessary, it only adds flavour. And don´t forget chili peppers ! ;-) You may add all spices you like, but necessary for fermentation is only salt. Do this in layers until the jar is full, then cover all with water, simple water ! The water should cover all ! Close the jar and it will start to ferment, the higher the temperature the faster. Soon you will see the bubbles of carbon dioxid, the indicate that the fermentation is busy. But every day you should reduce the pressure by shortly opening the jar. The cabbage or the vegetables will sligtly turn translucent, this is the moment to consume them. In summer about 3 days. The longer you wait the sour the taste. In fakt, it is very easy.

[@jcgirl3]

swyntopia thank you for your response. Yes, your recipe is that of kimchi. I often make this at home. Hmmm. I was just wondering, if I am using Chinese cabbage, will the cabbage still have the mustardy flavor as I know it from the regular?

[@swyntopia]

@@jcgirl3 My lazy method is not real korean kimchi, as mentionend above I call it "fake kimchi" or "Blitz Kimchi" ( Blitz means "lightning", or in this case "high velocity" ). It is between Kimchi and Sauerkraut. I don´t dare to call it "Kimchi" ! :-) I didn´t use mustard green yet, and I can´t imagine that chinese cabbage will produce the same taste as mustard green, it´s too different. In my opinion it doesn´t matter what vegetables are used, the fermentation works with nearly all vegetables, but salt is mandatory ! My experience: about 1-2 % is recommended. Or more...... You loose nothing when you try it, all is edible and tasty.

[@jcgirl3]

We call this 'sawi asin'. That is in Indonesian.

[@christinekiang731]

I like the recipe videos over the years but the recipe website is very difficult to maneuver. Too many ads. Keep accidentally clicking ads that I don’t want when trying to find recipes.

[@HelenRecipes]

Hey @christinekiang731 ! Thanks for sharing your thoughts with Helen. I appreciate your support and understand that dealing with ads can be frustrating. Helen want your experience on our recipe website to be smooth and enjoyable, so I'll definitely look into optimizing it and reducing the number of ads. Your feedback means a lot to me, and Helen's committed to making your cooking journey easier and more delightful. Keep exploring my recipes, and I'll keep working on making the website even better. Happy pickling! 🥬😄

[@stang3696]

Mine didn’t turn out right. Not sour or salty. What went wrong?

[@HelenRecipes]

Maybe you used too little salt. Make sure that you follow the recipe well 😊

[@stang3696]

@@HelenRecipes what is the amount of salt? Look like you only use 1 table spoon of salt and one table if sugar.

[@RURALROCKS]

Niceee

[@trinitynguyen3670]

chị là người Đà Nẵng ạ

[@HelenRecipes]

dung roi em :)

[@swyntopia]

Nach meiner Erfahrung braucht man weder das Gemüse noch das Wasser zu erhitzen, ich mache das Alles kalt ! Selbst mit anderen Gemüsen startet die Fermentation ganz alleine, denn die MIlchsäurebakterien sind allgegenwärtig. Meine Frau hat es auch mit Mohrrüben ( Karotten ) gemacht, das geht auch. Leicht gekürzte Mohrrüben ( damit sie in das Glas passen ), Salz darüber, dann mit kaltem Wasser aufgefüllt. Deckel zu-->3 oder 4 Tage warten-->fertig.

[@1bearswanson]

am i missing something my glass bowl exploded being heated over the gas 🥴

[@winniekhongkp]

Not all glass r flame proof although they can take the oven heat. I exploded an expensive Pyrex too

[@lan-phuongvu-yu676]

You have a virus on your print link. There’s a fake “you’ve got 3 virus on your iOS”

[@carloslozano6206]

Para la próxima en español,que la mayoría de estos contenidos de porquería son vistos en Latam.

[@carloslozano6206]

Mejor dicho vale verga este canal

[@BialyEuropejczyk]

Pickling needs bacterias for proper fermentation ☝. Don't kill them ❗️