Pickled Mustard Green
Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 kg mustard greens
- Boiled water as needed
- 2.5 tablespoons salt
- 1 large airtight glass jar
- 1 teaspoon Sichuan peppercorn seeds ( , optional)
Instructions
- 1
Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
- 2
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.
- 3
Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
- 4
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.
- 5
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.
- 6
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).
- 7
Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.