Chinese Pickled Mustard Greens (Haam Choy)
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5
62 reviews
Excellent
Chinese Pickled Mustard Greens (Haam Choy)
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Chinese Pickled Mustard Greens or Haam Choy involves trimming and cleaning fresh Chinese mustard greens before blanching them briefly in a salted water bath. The greens are then brined with a mixture of ginger, salt, sugar, and white vinegar to achieve a tangy and slightly salty preserved vegetable. It requires diligent cleaning and precise salt quantities for the proper pickling process and results in a flavorful condiment or side dish commonly enjoyed in Chinese cuisine.
Description
Chinese Pickled Mustard Greens (Haam Choy) combines Chinese mustard greens, ginger, salt, sugar, and vinegar through a blanching and brining process. The greens are first trimmed and cleaned thoroughly to remove grit and then blanched briefly in salted water. The blanching liquid infused with ginger is cooled and used as part of the brine where the greens are submerged. Additional salt, sugar, and vinegar are added after jarring to provide the proper balance of flavors for fermentation and preservation.
The result is crisp, pickled greens with a bright, tangy character balanced by savory saltiness and a mild ginger note. This pickled green preparation can be enjoyed as a condiment, side dish, or an ingredient in cooked dishes. The texture is softened by blanching but retains some chew, while the acidic brine adds distinctive flavor.
Proper care during preparation, especially repeated rinsing to remove grit and careful attention to salt levels, is crucial. The pickled greens should be stored in brine in the refrigerator, best consumed within 1-2 months to enjoy the balance of tang and texture. Using clean utensils when handling helps maintain freshness during storage. This pickle adds authentic Chinese flavor to many meals and can elevate simple dishes.
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Ingredients
- 3 1/2 pounds Chinese mustard greens (gai choy, weighed after trimming but before washing)
- 1.5 ounces ginger (peeled and sliced 1/4 inch thick)
- 8 teaspoons salt about 2 1/4 teaspoons/13g per pound of greens, sea salt
Blanching/brining liquid
- 10 cups water
- 1 1/2 tablespoons salt sea salt
To add after jarring the greens:
- 3 1/2 teaspoons salt 1 teaspoon/6g per pound of vegetables, sea salt
- 2.62 teaspoons granulated sugar (2.62 teaspoons is 2 1/2 plus 1/8 teaspoon; 3/4 teaspoon/3g per pound of vegetables)
- 7 tablespoons white vinegar (2 tablespoons/30 ml per pound of vegetables)
Instructions
- Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Shake the vegetables to loosen the grit. Lift the vegetables out of the dirty water and rinse. Rinse the bowl, fill with fresh water, and repeat this process two more times. This cleaning step is very important.
- In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. Stir in 1 ½ tablespoons (26g) of salt, until dissolved.
- Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool.
- Next, put the sliced ginger into the blanching water and bring the water back to a simmer. Once simmering, turn off the heat, and allow the liquid to cool to room temperature.
- Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan and rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens, getting into the inner stems and rubbing the salt evenly across each stem/leaf until it has dissolved.
- Place into a non-reactive bowl—stainless steel, enamel, ceramic, or glass work—and pour the ginger-infused blanching liquid over the vegetables. Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper.
- Disinfect the jar by first washing it thoroughly. Wash your hands, and rinse the jar with boiling water. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds.
- Squeeze the vegetables tightly. This removes spaces where air bubbles can form, and also makes them more compact. Place them into the jar along with the ginger slices. Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. Reserve the brine, as you will be adding it to the jar momentarily.
- Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar.
- Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. Check for air pockets that may be trapped near the bottom of the jar. Use a chopstick to move the mustard greens around to release any air bubbles. You can also cap the jar and move it around to coax air bubbles up to the top. Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid.
- Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Screw the top on over the plastic wrap to create an airtight fit.
- Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green.
- After the mustard greens turn a dull green (2 days), put them in the back of the refrigerator, and they should be ready to eat in 7 days.
Notes
- Thoroughly rinse and soak greens multiple times to remove dirt and grit effectively before blanching.
- After jarring, ensure salt, sugar, and vinegar quantities are accurate to maintain proper preservation and flavor balance.
- Store pickled greens in the refrigerator submerged in brine, best eaten within 1-2 months for optimal taste and texture.
- Use clean utensils and hands to avoid contamination when removing greens from the jar.
- Salt content nutritional estimates are approximate as absorption varies.
Nutrition Information
Show Details
Calories
40kcal
(2%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
987mg
(41%)
Potassium
523mg
(11%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
4001IU
(80%)
Vitamin C
93mg
(103%)
Calcium
159mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 987mg | 41% |
| Potassium | 523mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4001IU | 80% |
| Vitamin C | 93mg | 103% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
62 reviews
Excellent
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