5 from 18 votes
Pickled Mustard Greens
Pickled Mustard Greens, made from gai choi, involve salting blanched greens and submerging them in fermented rice water. This process softens the greens while developing tangy, slightly sour flavors typical of fermented vegetables. It’s a straightforward method to preserve the mustard greens and impart a mild saltiness with subtle fermentation notes.
Prep Time
10 mins
Cook Time
5 mins
Additional Time
21 d
Total Time
21 d 15 mins
Servings:
6
Calories:
31 kcal
Course:
Side Dish
Cuisine:
Asian, Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 31
% 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.