Pickled Mustard Greens - Dưa Cải | Helen's Recipes

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.

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

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.

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

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!

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

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

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

Mejor dicho vale verga este canal

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

How long will this last in the fridge??

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.

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

Cam on Co!

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

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

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

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

Thanks Amigo.

What kind of pepper is that?

Thank you!

Awesome. Seem easy. Will make some

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

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

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

awesome tutorial thank you x

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

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?

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

Nice cooking

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.

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.

how long does a jar like this last usually?

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.

I love her accent :)

Helen you should be on Master Chef

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

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

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

Sauerkohl ist gar nicht wirklich deutsch !
Milchsaures Gemüse kommt aus Ostasien.
Man denke nur an den koreanischen Kimchi.
Ich selber habe immer wieder mal einen vereinfachten "deutschen" Kimchi gemacht, das geht ganz einfach:
Chinakohlblätter grob zerrupft und schichtweise mit Salz in ein Einweckglas gefüllt, und ganz einfach nur mit Wasser aufgefüllt und das Glas verschlossen.
Am nächsten Tag begann es bereits zu gären, und nach etwa 3-5 Tagen war der Kohl bereits gläsern und leicht milchsauer.
Je nach Temperatur, im Sommer geht es schneller.
Zur Sicherheit ( damit das Glas nicht explodiert ) jeden Tag etwas Druck ablassen, und das war´s schon.
Freilich kommen da auch noch ein paar Gewürze rein, wie z.B. Ingwerscheibchen, Mohrrübenscheibchen, Gelbwurzschnitze, Zwiebelringe, Knoblauchzehen, Chilis, evtl. auch Zitronengrasstengel, oder Sternanis oder was sonst so gefällt.
Und ein wenig Zucker.
Und man kann jedes andere Gemüse hinzufügen !
Rettich ist prima !

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

Thank you helen.

We use rice water instead. But this is interesting

I love eating these my fav

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.

I love mustard greens pickled!
but never maid from scratch

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

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