Under The Squash Vines

Dưa Chua: Fermented Radish Greens

This recipe traditionally uses mustard greens, but since I have an abundance of radish greens this year, and even some foraged garlic mustard, I'm using these greens instead. Feel free to use mustard greens if you wish. Any brassica greens will work with this recipe.

Ingredients: 

For the vegetables:

2-3 pounds radish greens (or any brassica greens), washed thoroughly

1 medium onion, sliced

1/2 bulb garlic, sliced

1 tablespoon sea salt

For the brine:

6 cups boiling water

2 tablespoons salt

1 tablespoon sugar

Instructions: 

1) In a large mixing bowl, rub the 1 tablespoon sea salt thoroughly into the radish greens leaves. Cover and let sit at room temps for 24 hours. Every few hours, turn the leaves to ensure even coating of the salt mixture into the leaves.

2) After 24 hours, the radish greens will shrink significantly in size. Drain and rinse thoroughly 2-3 times. Squeeze most of the excess liquid out.

3) In an air tight glass jar, add the radish greens, onions, and garlic. Mix well.

4) Mix together the brine by combining the boiling water, remaining salt, and sugar.

5) Pour the brine into the jar and submerge the vegetables in the brine.

6) Store at room temperature for about 3-4 days. Once the radish greens have reached your desired level of sourness, store in fridge.  They should store for about 2 months.

7) Enjoy with rice and all other Vietnamese braised dishes.