Grandma's Pickled Mustard Greens: Puj's Zaub Qaub 🥬 Preserving Grandma's Hmong Recipes

Nyob Zoo (Hello) 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.

Let’s continue to learn and preserve these traditional recipes so we can teach the next generations to come. This is what represents us and what keeps our culture and heritage alive. I gotta say, my Puj’s pickled mustard greens is a keeper so give this one a try 😎

Bonus points to my grandma for always using her garden fresh mustard greens too.

#hmong #aapiheritagemonth #culture

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FULL WRITTEN RECIPE W/ PICS & INFO CHECK OUT MY WEBSITE HERE:
https://chawjcreations.com/2022/06/01/hmong-pickled-mustard-greens/

MOM's pickled mustard green video: https://youtu.be/aaNr9DUMeYQ

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WRITTEN INGREDIENTS HERE: https://chawjcreations.com/2022/06/01/hmong-pickled-mustard-greens/

Chapters
00:00-02:07 (Intro/What is Zaub Qaub?)
02:08-05:08 (Grandma's Mustard Green Garden)
05:09-11:48 (Making)
11:49-15:53 (Storing/Fermentation)
15:54-18:33 (Serving/Plating/End)

Sorry for the typo I meant *environment!

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About Cindy

My Name is Cindy Her, I am a full time Pastry Chef in the Pacific Northwest and part time food content creator for C.HerCreations (C.HawjCreations). I specifically focus on Hmong food I grew up eating but I also venture into other South East Asian food as well.As a second generation Hmong American woman, my goal is to teach you what Hmong people love to eat, what we cook, how we cook it, how it has evolved, and how we enjoy it. I want you to learn a little bit more about the Hmong food culture and I hope you all stay tuned on this culinary adventure with me. As always, happy cooking :) -Cindy Her [C.HerCreations]