Nyob Zoo all!

Today, I wanted to share with you all a classic Hmong side dish: Grandma’s style pickled mustard greens. We like to call this side dish in the Hmong Leeg dialect: Zaub Qaub. Zaub refers to as greens and qaub means sour/pickled/or fermented.

Since I grew up eating this pickled greens made by my grandma, I thought I would take the time to learn from her so I can preserve the authentic and traditional way of making zaub qaub. Her pickled greens were and still is the best I’ve eaten and I think it’s all about the love she puts into it. 🙂

In the Hmong culture, pickled mustard green is commonly served as a side dish. It pairs nicely with grilled meat, sticky rice, or fresh steamed rice. It’s also a great palate cleanser. Simple and delicious.

There’s two different ways to make zaub qaub. One ways is with a rice water base and the other is simply just salt and sugar to give it a simple clean fermented taste. This version is going to be the cleaner/simpler fermentation version without the rice water. I hope you can give this one a try.

My mom’s rice brine pickled greens version here: https://chawjcreations.com/2018/04/03/hmong-zaub-qaub-pickled-greens/

Main Ingredient

Mustard Greens 

This type of mustard greens is what my grandma calls in the Hmong Leeg dialect, Zaub kaav ntswj. It’s slighty bitter, spicy, but also sweet when prepared properly. There are a variety of different mustard greens that are available. Any kind works perfectly. If you wanted to make it exactly like my grandma’s I would suggest using the once called Xuelihong or sher li hon. Mustard greens can be found at any Asian grocery store.

Mustard greens grows best in the cooler season. From Fall through late Spring. They are great grown in zone 6-11. Very nutritious and pack full of vitamins. They’re great for soups, stews, stir fry, and of course… fermentation!
Wash well before salting. Salt will help release any excess water from the greens, which will create a more tender and pliable texture. Salt will also help with the fermentation process.
Rinse the excess salt and drain out excess water before seasoning it Season with salt, sugar, and it is ready for fermentation  Store in an airtight container and let it ferment for 3-4 days in a dark slightly warm area of your kitchen. 

How does it get sour?

LACTO FERMENTATION

Or also known as Lactic Acid fermentation. One of the oldest and natural ways of preserving foods.

This is a fermentation process in which bacteria breaks down sugars found in fresh/raw vegetables and forms lactic acid (the sourness). This bacteria is called lactic acid (the good bacteria).  Lactic acid can be found in vegetables, fruits, and in the air.

Some cool info: Lactic acid….

◦ Thrive in salty environment

◦ Produced during fermentation

◦ Helps preserve food

◦ Gives unique flavor & tang

◦ Is good for your gut

4 day fermentation

Once it becomes sour, store it in the fridge for up to 2 month. When you crave a side of pickled mustard greens, take it out and get a good serving to enjoy it with rice or with some good grilled meat and or sticky rice. To take the pickled greens to another level, my mom and I loves to add fresh cilantro, ground chili flakes, and fish sauce. But it can be eaten as is.  My Puj loves to eat it with rice or rice in water. Simple and delicious  I love to eat it with a side of Hmong style pepper dip, grilled meat and fresh steamed rice. YUM! 

Enjoy!

-Cindy Her (C.HerCreations)

Grandma's Pickled Mustard Greens: Puj's Zaub Qaub

Serves: 10+ people Prep Time: 10 minutes Cooking Time: 0 minutes 0 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 4 lbs Mustard Greens
• Salt for salting the greens (enough to coat and wilt each greens)
• 1-2 Tbsp of salt for seasoning (start small and adjust) [Grandma used Iodized salt]
• 2 Tbsp sugar
• An airtight container
• ----TO SERVE----
• ~2 cups of pickled greens (cut smaller)
• 1/2 cups to 1 cup of chopped fresh cilantro
• 1 tsp ground chili flakes (more or less depends on you)
• 1 tbsp fish sauce (more or less depends on you)

Instructions

1. Rinse the mustard greens and salt the greens generously. My grandma used iodized salt. There's no exact measurement of how much salt my grandma used. Use enough salt to coat the greens. Then massage the greens well until they are half the size and have wilted and are pliable. You should also notice water being released from the greens.
2. Then rinse the greens in water to remove the salt. Rinse about 2-3 times. Taste a piece of the greens to see how well you washed it. It shouldn't be salty. Then squeeze as much of the water from the greens as you can and transfer into a bowl. Season with salt and sugar to taste. Depending on how much greens you use, adjust the seasoning. Start smaller and add as you go. Mix the seasonings well and feel free to taste it before transferring into a container.
3. Transfer the greens into a good airtight container and cover well. Place in a dark area of your kitchen and let it ferment for 3-4 days. Depending on how hot or cold your area is, the fermentation process may take longer or shorter. It's currently in the 60's here in the Pacific Northwest, so it took about 4 days to get pickled. If you live in a hotter region check the greens after 2 days. After 4 days, open the container and taste the greens to see how pickled they are. If the acidity is to your liking, put the greens into the fridge and take it out whenever you feel like eating it. It will last 2 months in the fridge if covered well.

To serve: For each individual portion, I like to add a little fish sauce, chili powder, and cilantro to give it a little kick and umami. Serve with a side of rice and grilled meat. YUM!