Pickled Mustard Green Recipe
User Reviews
5
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Course
Condiments
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Cuisine
Chinese
Pickled Mustard Green Recipe
Description
The Pickled Mustard Green Recipe begins by cutting and thoroughly washing the mustard greens, then drying them to reduce surface moisture. Salt is massaged into the leaves until they release water and become wilted, which helps initiate fermentation. Optional Sichuan peppercorn seeds are added to the jar for subtle aromatic notes. The greens are fully submerged in salted boiled water and weighted down to ensure an anaerobic environment. The jar is stored in a shaded place for 7 to 15 days, depending on temperature, until the liquid turns a bright yellow-green color, signaling proper fermentation.
The resulting pickled mustard greens offer a lightly sour and crisp texture, enhanced by the faint heat and fragrance of the peppercorns if used. This natural pickling method preserves the greens well and can be used as a side dish or condiment to add a sharp contrast to richer meals. The process emphasizes careful drying and salt rubbing to achieve successful fermentation without molding.
When serving or removing pickled greens, it is important to use clean, dry, and oil-free utensils to maintain the jar’s sanitary condition and reduce nitrite buildup. Adding vitamin C to the jar can further help reduce nitrite content and promote food safety.
Ingredients
- 1 kg mustard greens
- water boiled, as needed
- 2.5 tablespoons salt
- 1 glass jar large, airtight
- 1 teaspoon Sichuan peppercorn optional, seeds
Instructions
- Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
- Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.
- Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
- Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.
- Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.
- Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).
- Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.
Notes
- Use only oil-free and dry utensils to remove pickled mustard greens to maintain freshness and prevent contamination.
- Adding vitamin C to the jar can help reduce nitrite content during fermentation for health considerations.
User Reviews
Overall Rating
5
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