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Pickled Mustard Greens

Pickled Mustard Greens

Pickled mustard greens are a classic appetizer from the Sichuan-Chongqing region, deeply loved for their unique preparation method and crisp texture. Made from fresh mustard greens (tuber mustard), carefully pickled and seasoned, they have a tender, crisp texture with perfect savory flavor. This appetizer has a golden color and crystal-clear appearance that whets the appetite at first sight. Although the preparation is simple, each step requires care, from ingredient selection to seasoning. Whether served with congee, noodles, or as an ingredient in stir-fries, it adds a beautiful touch to any meal. Homemade pickled mustard greens are not only healthy and hygienic but also allow you to adjust the flavor according to personal preference, making them an essential family appetizer.

1Ingredients needed

Main ingredients

  • Fresh mustard greens (tuber mustard)3000g
  • Salt200g
  • Dried chilies20
  • Ginger100g
  • Garlic150g

Seasonings and spices

  • White sugar80g
  • White liquor100ml
  • Sichuan peppercorns15g
  • Star anise4
  • Cinnamon bark2 small pieces
  • Kaempferia galanga3 slices
  • Sesame oil50ml

2Production steps

1

Prepare mustard greens

Select fresh, plump mustard greens, remove roots and leaves, keeping only the tuber parts. Wash and dry the surface moisture. Cut the mustard greens into 0.3-0.5cm thick strips, keeping the size uniform. Mix the cut strips with 100g of salt, and let them marinate for 12 hours to dehydrate. Then wrap in gauze and press with a heavy object for 2 hours to thoroughly remove moisture.

2

Sun-dry mustard strips

Spread the dehydrated mustard strips on a bamboo sieve or clean cloth, placing them in a ventilated, sunny area to dry. Dry for 2-3 days, turning them several times during the period to ensure even drying. When the mustard strips are dry on the surface, have turned light yellow in color, and lost about 60% of their weight, they are ready. Sun-drying is a key step in making pickled mustard greens.

3

Prepare ingredients

Cut dried chilies into sections, julienne ginger, slice garlic. Ensure all ingredients are clean and free from raw water. Rinse the spices like Sichuan peppercorns, star anise, cinnamon bark, and kaempferia galanga briefly with clean water and dry for later use. The preparation of ingredients should be meticulous as it directly affects the final texture of the pickled mustard greens.

4

First pickling

Prepare a large basin, add the sun-dried mustard strips, add the remaining 100g of salt, 40g of white sugar and 50ml of white liquor, and mix well by hand rubbing. Add half of the ginger strips, garlic slices and spices, and mix thoroughly. Cover with plastic wrap and let marinate for 24 hours to allow the mustard strips to fully absorb flavors.

5

Pack for pickling

Prepare clean, oil-free pickling containers, first sterilize with boiling water. Pack the marinated mustard strips into the container, sprinkling a layer of dried chilies, ginger strips, garlic slices and spices for each layer added. Press each layer firmly to minimize gaps. Finally, sprinkle the remaining white sugar and white liquor on top, and drizzle with sesame oil.

6

Seal and ferment

Seal the container and place in a cool, ventilated area to ferment. Fermentation takes 7-10 days in summer, 15-20 days in winter. During fermentation, shake the container several times a day to distribute flavors evenly. When the mustard strips turn golden yellow and emit a rich aroma, they are ready to eat. The finished pickled mustard greens are crisp and refreshing with moderate savory flavor.

🍽️Serving Methods

Direct consumption

  • • Eat directly as an appetizer
  • • Perfect pairing with plain congee or rice porridge
  • • Can add a few drops of sesame oil for aroma
  • • Garnish with chopped green onions or cilantro

Culinary pairings

  • • Shredded pork with pickled mustard - classic Sichuan dish
  • • Stir-fried with eggs for a spicy, rice-accompanying dish
  • • Use as a topping for noodles and rice noodles
  • • Use in buns or as filling to add aroma

🥗Nutritional Value

Health Benefits

  • • Rich in dietary fiber, promotes digestion
  • • Contains various vitamins and minerals
  • • Beneficial bacteria from fermentation promote gut health
  • • Appetite stimulating and digestive aid

Consumption Recommendations

  • • Consume in moderation, not in excess
  • • People with high blood pressure should control intake
  • • Pair with light foods to balance flavors
  • • Check for preservatives when purchasing

💡Making Tips

  • •The selection of mustard greens is very important - choose fresh, plump ones without pests or diseases for better texture and taste.
  • •Dehydration must be thorough - this is key to ensuring the crisp texture of the pickled mustard greens; insufficient dehydration will affect the final texture.
  • •Pay attention to weather during sun-drying - choose clear, dry days to avoid spoilage and mold from rainy weather.
  • •All containers and tools must be free from oil and raw water during pickling, otherwise spoilage will easily occur.
  • •Finished pickled mustard greens can be stored sealed and refrigerated for 3-6 months, but it's recommended to consume within 2 months for optimal texture.