GRANDMA'S PICKLED MUSTARD GREENS: Puj's Zaub Qaub 🥬 Preserving Grandma's Hmong Recipes

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while maintaining acidity.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with added flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is easier to use and store.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili offers a vibrant flavor and heat.

Rinse the mustard greens and salt the greens generously. Massage the greens well until they are half the size and have wilted and are pliable, releasing water.

Rinse the greens in water to remove the salt, about 2-3 times. Squeeze as much water from the greens as possible and transfer into a bowl. Season with salt and sugar to taste, adjusting as needed.

Transfer the greens into an airtight container and cover well. Place in a dark area of your kitchen and let it ferment for 3-4 days, checking after 2 days if in a hotter region.

After 4 days, taste the greens to see how pickled they are. If to your liking, refrigerate and consume within 2 months.

To serve, add fish sauce, chili powder, and cilantro to individual portions, serving with rice and grilled meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary