Thanks for your detail explanation on mustard green. The ones you are making is salty, is it sour too due to fermentation?
I know the Chinese salty version 咸菜(not too sure of origin, Cantonese or Shanghainese??) Less familiar with sour or spicy version from Sichuan 四川泡菜.
Long time I haven’t eaten that, might be a good idea to make some.
What other types of pickles is used in Vietnamese cooking?
