Pickled Mustard Greens
User Reviews
5
Pickled Mustard Greens
Description
Pickled Mustard Greens take fresh gai choi, briefly blanch it to sterilize, and then rub with kosher salt before packing it into a jar topped with fermented rice water. The rice water, prepared by washing boiled rice, provides a natural fermenting medium. By keeping the greens submerged under the liquid and fermenting them in a shaded area for about three weeks, they develop a distinct pickled tang while retaining a tender texture.
The process relies on the salt’s ability to draw moisture out and the rice water’s natural microbes to drive fermentation, giving a gentle sourness characteristic of fermented mustard greens. These pickled greens can lend an acidic bite to meals, used as a condiment or ingredient in various dishes that call for preserved vegetables.
Careful rubbing of salt on every leaf ensures even salt distribution, necessary for consistent fermentation. Keeping the leaves fully submerged with a weight prevents exposure to air, reducing spoilage risk. The preparation of rice water with boiled and cooled water creates a clean fermentation base.
The recipe’s notes emphasize thorough washing to remove sand and proper boiling and cooling of water before rice washing to maintain cleanliness. Storing the pickles in a shaded spot for three weeks completes the ferment without exposing it to direct sunlight.
Ingredients
- 1.5 pounds mustard greens gai choi
- ½ cup kosher salt (Remember to rub on every leaf)
- 9 cups rice water More or less just enough to fill up the jar and cover the vegetables, washed
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
- Thoroughly wash and soak gai choi to remove any dirt or sand before cooking.
- Briefly blanch the mustard greens in boiling water to sterilize without fully cooking them.
- Rub kosher salt evenly onto every leaf to ensure consistent salting and fermentation.
- Use cooled boiled water to wash rice and create the fermented rice water, which acts as the pickling liquid.
- Ensure the greens stay submerged under the pickling liquid by using a small dish or weight to prevent exposure to air.
- Ferment the pickled mustard greens in a shaded area for about 21 days for proper development.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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