Keywords: Patience, Caution, Waiting, Time passing, Protecting something.
Yes/No question?: Not sure, still have to see your health status at the moment
Vietnamese Pickled Mustard Greens is a long-standing traditional dish in Vietnamese culinary culture. Geographical and cultural factors, such as hot and humid tropics, have created a typical cuisine that favors sour and cool dishes with cooling effect, including dishes such as Pickled Mustard Greens or Sweet-and-sour soup.
There are many different types of fermented vegetables, depending on each province and region in our country. But in general, it can be divided into two main types: Quick pickles - salted during the day, and Slow pickles - which are fermented for a longer time in brine and have a longer shelf life.
The main ingredients of the Vietnamese Pickled Mustard Greens dish, depending on the preferences of the user, are also very diverse. Usually vegetables: mustard greens, cabbage, radish leaves and tubers, kohlrabi, carrots, green papaya, figs, eggplant, eggplant, eggplant, onion, papaya, bamboo shoots, lotus roots, water lilies, cauliflower, dandelion flowers, cucumbers, melons, pink melons, bean sprouts, onions, leeks, water spinach, water spinach, bamboo shoots, sweet peppers, etc and seasonings like sugar, salt, vinegar, etc.
