Pickled Mustard Green (Vietnamese Kimchi)

1. 1

   Cut mustard greens and scallions into 1 1/2 inch lengths.

2. 2

   Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi, that might take only 4 hours in June:P).

3. 3

   Combine water, salt and sugar in a large bowl.

4. 4

   Put in greens and scallions.

5. 5

   Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water.

6. 6

   Cover bowl and put in a warm place for 2-3 days.

7. 7

   Afterwards, transfer into a jar and refrigerate.

8. 8

   It can last for a good 3 months in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.