Fermented Mustard Green
Fermented Chinese mustard green is a crucial ingredient for many tasty Chinese dishes including stir-fries, steaming, braised meat and soup.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 3 bunches whole Chinese Mustard Green (also called gai choy)
- 3 long fresh red chillies
- 3 tbsp salt
- 3 litres filtered water (or just enough to immerse all the vegetables)
- 6 tbsp salt
- 2 tsp turmeric powder
Instructions
- 1
Wash the mustard green thoroughly, dry and cut into 2 to 3 inches length.
- 2
Rub and mix 3 tablespoons of salt or as required into the mustard green, until they are withered and start losing water. Squeeze the remaining water out.
- 3
Heat up 3 litres (12.5 cups US) of filtered water in a pot and bring to a boil, turn off the heat. Briefly blanch all the mustard green in the water, in and out. Add the mustard green and chillies to the airtight glass jar.
- 4
Add the remaining salt and turmeric powder to the boiled water. Let the brine cool and then add enough brine to just covering all the mustard green in the airtight glass jar. Close the lid tightly.
- 5
Leave in a cool shady place in the kitchen overnight. Refrigerate the next day. It should be ready in 3 to 5 days. It will taste salty and slightly sour when ready.