Pickled Mustard Greens
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5.0
18 reviews
Excellent
Pickled Mustard Greens
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Fermented or pickled mustard greens is a classic Chinese sauerkraut. This pickled mustard greens recipe is a simple and easy way to make delicious homemade suan choi.
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Ingredients
- 1.5 pounds Gai choi (Mustard Greens)
- ½ cup kosher salt (Remember to rub on every leaf)
- 9 cups Washed rice water (More or less just enough to fill up the jar and cover the vegetables)
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Instructions
- First, put 3 cups of rice in a bowl and pour 9 cups of cold boiled water to wash the rice. Try to rub the rice and make milky colored water. Only need the washed rice water later.
- Wash and soak 1.5 pounds of gai choi very well to remove sand and dirt. Boil a pot of water, wait until it’s boiling. Then, add washed gai choi and make sure all the leaves are soaked in boiling water. Don’t need to completely cook. Just soak in boiling water for a few seconds. The purpose of this is to kill bacterias and sterilize the vegetables because I washed the vegetables and did not put them under the sun.
- After that, put the boiled gai choy in a bowl to drain excess water.
- Next, rub ½ cup of kosher salt on boiled gai choy. This step is very important to rub salt on every leaf.
- Next, put the salted gai choi into a glass container. Then, pour washed rice water and fill it up. Make sure the liquid covers all the vegetables. If the vegetable keeps floating up, put a small cup or sauce dish on the vegetable and put down to close the jar. Let it ferment for 21 days or 3 weeks. Put them in a shade area.
Notes
- Wash and soak gai choi very well to remove sand and dirt.
- Boil a pot of water, wait until it’s boiling. Then, add washed gai choi and make sure all the leaves are soaked in boiling water. Don’t need to completely cook. Just soak in boiling water for a few seconds. The purpose of this is to kill bacterias and sterilize the vegetables because I washed the vegetables and did not put them under the sun.
- This method has to use washed rice water.
- The water has to be boiled before. I boiled the water and let it cool down. Then, use it to wash the rice. Try to rub the rice and get the water to look like milky color.
- Rub some salt on every leaf.
- After, put the vegetable into a clean and sterile jar. Add, fill up the washed rice water and make sure the vegetables are covered by the liquid.
- If the vegetable keeps floating up, put a small cup or sauce dish on the vegetable and put down to close the jar.
- Let it ferment for 21 days or 3 weeks and put them in a shade area.
Nutrition Information
Show Details
Calories
31kcal
(2%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
0.5g
(1%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.1g
Sodium
9472mg
(395%)
Potassium
437mg
(12%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
3429IU
(69%)
Vitamin C
79mg
(88%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 0.5g | 1% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 9472mg | 395% |
| Potassium | 437mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 3429IU | 69% |
| Vitamin C | 79mg | 88% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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