Recipe of Any-night-of-the-week Vietnamese Pickled Mustard Greens (Mom’s style)

Hey everyone, welcome to my recipe page, looking for the perfect Vietnamese Pickled Mustard Greens (Mom's style) recipe? look no further! We provide you only the best Vietnamese Pickled Mustard Greens (Mom's style) recipe here. We also have wide variety of recipes to try.

Before you jump to Vietnamese Pickled Mustard Greens (Mom's style) recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

A lot of us think that comfort foods are terrible for us and that we need to stay away from them. Sometimes, if your comfort food is a sugary food or some other junk food, this is true. Otherwise, comfort foods may be extremely nutritious and good for you. There are several foods that really can improve your moods when you eat them. When you feel a little down and are in need of an emotional boost, try a few of these.

Eggs, believe it or not, can be truly wonderful at fighting back depression. Just be sure that you don't toss out the yolk. Whenever you wish to cheer yourself up, the egg yolk is the most essential part of the egg. Eggs, the egg yolks particularly, are high in B vitamins. These B vitamins are terrific for helping to raise your mood. This is because they help improve the function of your neural transmitters, the components of your brain that dictate your mood. Try to eat an egg and feel a lot happier!

See, you don't need to consume all that junk food when you want to feel better! Try some of these instead!

We hope you got insight from reading it, now let's go back to vietnamese pickled mustard greens (mom's style) recipe. To make vietnamese pickled mustard greens (mom's style) you need 6 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Vietnamese Pickled Mustard Greens (Mom's style):

1. Provide 1 kg of Asian mustard greens.
2. Get 100 g of shallots.
3. Use 50 g of ginger.
4. You need 2 teaspoons of salt.
5. Use 2 teaspoons of sugar.
6. Use 1 cup of rice water.

Steps to make Vietnamese Pickled Mustard Greens (Mom's style):

1. Wash the mustard greens well then dry them in the sun until shrunk..
2. Cut the greens into 2 cm pieces..
3. Thinly slice shallots and ginger. The trick is the more shallots the faster it turns sour. Shallots can be replaced by spring onions (scallions)..
4. Mix sugar, salt, shallots and ginger into the mustard greens..
5. Pour the rice water and warm boiling water into a large bowl. According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly..
6. Put the mustard greens into the warm water bowl..
7. Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water. In 1992, Mom visited HCMC and my whole family had a trip to Vung Tau. While swimming in the sea, Mom saw some beautiful big smooth pebbles. She, then, took some saying, "these are perfect for compressing the mustard greens when we pickle them. Then she wrapped some pebbles and took them back to Son Tay and I also took 2. Here they are..
8. The mustard greens are edible after 24 hours but they are still spicy. However, they will be aromatic, yellow and sour after 48 hours. Boiled pork is wonderful to be paired with mustard greens..
9. After 3 days, we can use these pickled mustard greens to cook soup with pork spare ribs, fish or it will be awesome to stir-fry with eggs to serve with hot rice..

If you find this Vietnamese Pickled Mustard Greens (Mom's style) recipe valuable please share it to your friends or family, thank you and good luck.