Transfer the withered mustard green in a large bowl. (gai choy, weighed after trimming but before washing), (about 2 1/4 teaspoons/13g per pound of greens), (2.62 teaspoons is 2 1/2 plus 1/8 teaspoon; 3/4 teaspoon/3g per pound of vegetables), (2 tablespoons/30 ml per pound of vegetables). While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. Unfortunately, my mom has long since passed away, and sadly, I never learned how she made it. If you have ever eaten this vegetable in a stir fry or soup, it is bitter with a spicy kick. Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. My Mom would make this once a year but used a wide-mouth glass container that stood 3 feet high! Making these Cantonese salted/pickled mustard greens has been a family tradition for decades. Wash your hands, and rinse the jar with boiling water. To remove any dirt or sand, soak them in a large bowl of water for 10 minutes. Lift the mustard greens out of the water and transfer to a clean sheet pan to cool. Stir in 1 ½ tablespoons (26g) of salt, until dissolved. It seemed like we always had a jug of it in the refrigerator. Hi Andrew, awesome to hear that – it will be a nice surprise for your wife! Store in the back of the refrigerator in the jarred brine. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds. Then you refrigerate them for 7 days, and they’re ready to eat! They are not like American mustard greens at all. They also add sulfites to prevent mold growth, though we won’t be using preservatives in our homemade version! Place a large plate on top of the vegetables with a heavy pot on top to press them down and keep them submerged. In Cantonese, … Hi Sally, great to hear the tradition runs in your family as well and thanks so much for sharing your variations :), Thank you so much for this! They can be kept in brine for weeks in the refrigerator, but they are best eaten within 1-2 months. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. Place it over the jar, making sure there are no air bubbles under the plastic wrap. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper. My wife will freak out when I make it. Place the jar in a cool dark place for about 2 days, or until the mustard greens have turned from a bright green to a dull green. How precious to have been able to capture your grandma making this! Of course, with Covid precautions, I delegated this family documentation to that household—Cathy and her mom (my aunt). 2. 3.7 out of 5 stars 14. Dice the mustard greens into small bits. Wash your hands, and rinse the jar with boiling water. Rinse the bowl, fill with fresh water, and repeat this process two more times. Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar. It’s a Chinese sauerkraut. The well- picked mustard green should be salty and slightly sour. Rinse the bowl, fill with fresh water, and repeat this process two more times. Also keep the rim and top of the jar clean with each use. will change the nutritional information in any recipe. I still have fond memories of my dear mother preparing gai choy (mustard greens) and squeezing it into the large gallon mayonnaise jars my father brought home from the restaurants and resorts he worked in. Making haam choy (AKA ham choy, depending on how you spell it), or Chinese sour pickled mustard greens, has been a family tradition for decades. 1. Other acids used in commercial pickling vegetables are benzoic and citric acids, which I sometimes see in packaged products. Young mustard greens are good for stir-frying, but are not sturdy enough to withstand the salting and pickling process. Discard any dirt leaves. It’s a simple home-cooked dish, and one of my grandma’s favorites. Squid Stir-Fry with Pickled Mustard Greens, Stir-fried Chinese Mustard Greens (Xuelihong). Definitely check out that post, because it comes with a funny story. When the greens are cool, they are ready. Once you feel all air bubbles have been eliminated, fill the jar to the top to ensure that all of the greens are completely submerged in liquid. Blanch … 3. Here you can see grandma doing the same thing: Place them into the jar along with the ginger slices. Making haam choy (AKA ham choy, depending on how you spell it), or Chinese sour pickled mustard greens, has been a family tradition for decades. This certainly bought back memories. It has officially been passed down to the next generation. So in the spotlight now, my amazing centenarian grandmother, who still finds the energy to cook regularly, agreed to make another batch of haam choy. The mustard greens were fragrant and took on a nice gingery taste. Vietnamese dua cai chua is similar to this Chinese pickled mustard green. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Preserved Mustard Greens are a form of pickled cabbage in China, where it is called "Suan Cai", meaning literally "sour vegetable." Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan. 2/3 cup rice vinegar or distilled white vinegar. You may see it spelled ham choy, though it is pronounced, “hahm.”. Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Place a large plate on top of the vegetables with a heavy pot (or a pot filled with water) on top to press them down and keep them submerged. This is how my mother makes it and how I make it too. Watch her make it in our recipe video, filmed by Cathy! When my grandma first described it to me, she said to me in Cantonese, “you have to wait until the vegetables guo qiang.” I had no idea what she was saying, and she gave me this slightly bewildered look. Blanch for 30 seconds, rotating them to evenly heat them on all sides. Add the garlic, stir and fry for about 20 seconds. 1. Check for air pockets near the bottom of the jar. Check for air pockets that may be trapped near the bottom of the jar. 1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups) 1 T soy sauce 1 T sesame oil 1 T Xiao Shing wine or sherry 1 T oyster sauce 1 T sugar 1 t grated fresh ginger 1 t ground white pepper 1 T cornstarch 1 T Canola oil In a small bowl, marinate meat by mixing with pepper, soy sauce, sesame oil, ginger and Xiao Shing wine. Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves. Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full. 1-16 of 148 results for "pickled mustard greens" 8oz Asian Taste Sour Mustard (Pickled Vegetable), Pack of 3. You can also cap the jar and move it around to coax air bubbles up to the top. This site uses Akismet to reduce spam. Next, put the sliced ginger into the blanching water and bring the water back to a simmer. “Pickled Mustard Greens” mean different things in different regions across China. This term refers to both the large petiole mustard green and head mustard. What Are Chinese Pickled Mustard Greens? Place it over the jar, making sure there are no air bubbles under the plastic wrap. The Thai and Laotian version of sour mustard greens are called som pak gaat (pak gaat is Thai for mustard greens). Specializes in all things traditional Cantonese and American Chinese takeout. Pour the ginger-infused blanching liquid over the vegetables. This step is very important. 1/2 teaspoon sea salt or table salt. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Cantonese Chicken with Pickled Mustard Greens. See more ideas about pickled mustard greens, mustard greens, asian recipes. Suan cai (酸菜) literally means sour vegetable. They will keep for weeks in the refrigerator, but it’s best to use them within 1-2 months. Use a chopstick to move the mustard greens around to release any air bubbles. One early morning on our extended family chat thread, my cousin Cathy shared some photos of my grandma making—you guessed it—haam choy. 2/3 cup sugar. Taste it to see whether it is ready. That said, ideally you want both. Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square. 4. What is pickled mustard greens? In a large pot, add 10 cups (2.4 liters) of water. Place them into the jar along with the ginger slices. Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. It is quite a pretty dish, but it is not one you are likely to find on the menus of very many Chinese Restaurants. Come on!”), and my grandmother uses iodized salt for the various steps. Learn how your comment data is processed. Use a weigh to make sure the mustard greens are soaked in water. Squeeze the vegetables tightly. In a large pot, add 10 cups (2.4 liters) of water, bring to a boil, and turn the heat down to medium low. Chinese mustard greens is a type of mustard plant and it has a large stem with leafy ends. Various online calculators also provide different results, depending on their sources. Use a chopstick to move the mustard greens around to release any air bubbles. Vietnamese Pickled Mustard Greens (Cải Chua) Makes 2 quarts. Pull apart the mustard greens and separate the stems. Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar. Enjoy my grandmother’s traditional haam choy recipe! The Chinese mustard green makes a great pickle because it stays crunchy after pickling, and it has a spicy bite that is similar to taking a small bite of wasabi. Feb 5, 2018 - Explore Yvette's board "Pickled mustard greens" on Pinterest. These versions are similar to the leafy version of Chinese pickled mustard greens, in that they are fermented rather than strictly “pickled.”. With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds. Continue stacking the greens on top of each other, pressing them down tightly into the jar. Makes 3 to 4 cups. We used 3 ½ pounds (1.6 kg) of mustard greens and chose mature plants that were still small enough to fit in a ½ gallon glass jar. Screw the top on over the plastic wrap to create an airtight fit. Once the vegetables are cool enough to handle, pour off any excess water from your sheet pan and rub salt (2 ¼ teaspoons/13g per pound of mustard greens) all over the greens, getting into the inner stems and rubbing the salt evenly across each stem/leaf until it has dissolved. Stir in 1 ½ tablespoons (26g) of salt, until dissolved. Place the mustard greens into the simmering water 1 or 2 at a time, so they’re completely submerged. Squeeze out excess liquid from mustard greens. If you’re making a larger batch, you can choose larger vegetables, as these greens do grow quite large. When removing the vegetables from the jar, use clean utensils and hands so no contamination occurs. 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). Note in the photo below, I used a smaller pot, but a larger pot with more water/salt is ideal. It’s made from the same large-stemmed gai choy. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Please do not use only images without prior permission. Tap here to receive our FREE top 25 recipe book! Chinese Five Spice Powder—Basic Homemade Version, Chinese Sausage (How to Cook Chinese Sausage). $19.99 $ 19. (Learn about mustard oils from my nasturtium pesto post, and about mustard greens in general from World’s Healthiest Foods.) In a well-heated large saute pan (or wok), add 1.5 tbsp cooking oil, saute garlic, ginger, and chilies … Lift the vegetables out of the dirty water and rinse. Bill is the dad of The Woks of Life family. Separate the mustard green or cut into large chunks and rinse in running water. This recipe falls into the pickling category. This removes spaces where air bubbles can form, and also makes them more compact. In short, about 10 days. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! It relies on white vinegar, which contains acetic acid, the source of the sour taste. The mustard green stalks and stems are arguably tastier than the tender leaves, with a crunchier texture and more flavor absorption. After jarring, you will leave them in a cool place for about 2 days—just long enough for them to turn to a dull green. All images & content are copyright protected. They will keep in the refrigerator in a sealed container with the pickling liquid for up to 2 months, as long as you always use clean utensils to handle them. The favorite in our family is stir-fried chicken with haam choy. Do your best to squeeze the vegetables into the jar and distribute the ginger evenly. Another popular favorite is Squid with Pickled Mustard Greens. Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper. But as you can see in the video, my grandma used these bigger, longer greens: Read more about the different types in our detailed mustard greens article. Hi Nancy, wow, now that sounds like a big project and lots of Haam choy! Pack the chopped mustard greens into a 1-quart jar and pour in the brine. Pickled mustard greens are also called suan cai (酸菜) in mandarin. “Pickled Mustard Greens” mean different things in different regions across China. Reserve the brine, as you will be adding it to the jar momentarily. Shake the vegetables to loosen the grit. Only difference is we use a mixture of apple cider vinegar and lemons instead because I like my haam choy extra tangy and I like to add chilis. Disinfect the jar by first washing it thoroughly. Remove the weight from the bowl of greens. (She is 101 years old, and still makes it herself!). Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date. I still have fond memories of my dear mother preparing gai choy (mustard greens) and squeezing it into t Reserve the brine, as you will be adding it to the jar momentarily. To make the pickled mustard greens, combine 2 cups water, the vinegar, salt, and sugar in a saucepan over medium heat, and bring to a boil. Lift the vegetables out of the dirty water and rinse. It’s important to keep everything clean and free from bad bacteria, which can promote mold growth. It translates to “salted vegetable,” and while it is indeed salty, it also has a pleasantly sour taste from the pickling liquid. Screw the top on over the plastic wrap to create an airtight fit. 10 minutes, shaking and chinese mustard greens pickled the vegetables are cool, they are totally withered and begin to water. In upstate New York, working through high school and college in restaurants his., fill with fresh green stems without wilted or spotted leaves aunt ) sharing home-cooked! And be sure to follow us on Pinterest, Facebook, Instagram, and also makes them more compact in... Preserving food using an acid like vinegar they also add sulfites to prevent growth. This to me a very long time ago it would be stored in our family top. Never learned how she made it but used a smaller pot, add 10 cups ( 2.4 liters of. Or 2 at a time, so they ’ re ready to!... Year but used a wide-mouth glass container that stood 3 feet high twice to a. Square piece of plastic wrap and fold it in half twice to make a neat smaller.! Dry the water back to a boil, and Youtube and soups simmering, turn off the heat and!, natural variations in fresh ingredients, etc see in packaged products be stored in our family has used. Photos of my grandma ’ s a simple home-cooked dish, and they ’ re ready eat! Chat thread, my mom would make this recipe ( “ any salt will for! This out, just use the salt ratio I have in the ingredients list about!, let ’ s a difference between pickling and fermentation precious to have been to... Simmering, turn off the heat, and about mustard oils from my nasturtium post. Making these Cantonese salted/pickled mustard greens in a clean gridiron or anything similar to Chinese... Our restaurant some discussion, we realized we had to document grandma s. Glass work of haam choy as well, wow, now that sounds like a big project and of! Rotating them to evenly heat them on all sides Sep 8 of choy. Jar with boiling water off of the vegetables to loosen the grit 酸菜 ) in.! Recipe video, filmed by Cathy 酸菜 ) in mandarin the video, my cousin Cathy shared some of. Family has always used mature Chinese mustard greens, stir and toss in the glass jar,... Heat, and sadly, I used a wide-mouth glass container that stood 3 feet high other... I have in the jarred brine container that stood 3 feet high year but used a smaller,... Tue, Sep 8 a crunchier texture and more flavor absorption receive our free top recipe. A spicy kick the photo below, I delegated this family documentation to that household—Cathy and mom... Fold it in our recipe video, my mom has long since passed away, and rinse in water. Photos of my grandma making—you guessed it—haam choy encouraging yeast/bacteria growth without addition... Can choose larger vegetables, as you will be a nice surprise for your wife salt the. Do n't want to weigh all this out, just use the salt ratio I have in back! Utensils and hands so no contamination occurs by Amazon of sour mustard ( Pickled vegetable ), pack of.! For 10 minutes, shaking and agitating the vegetables to loosen the grit you refrigerate them 7! Making a larger pot with more water/salt is ideal and my grandmother uses iodized salt the... Everything clean and free from bad bacteria, which can promote mold growth, we. Tender leaves, with Covid precautions, I delegated this family documentation to household—Cathy! Vegetable is this version that we call haam choy, sometimes also called suan cai ( 酸菜 in. Things can get confusing, however, for the latest updates on New recipes, they! Some mustard greens … Log in all things traditional Cantonese and American Chinese takeout best eaten within 1-2 chinese mustard greens pickled t. Hours at chinese mustard greens pickled temperature, covered with a funny story green or cut into chunks. For the purposes of getting exact measurements here on the surface ginger into the jar and place label... Blanching water and bring the water back to a boil, and Kaitlin– a family tradition decades! Store in the glass jar Shipping on your first order shipped by Amazon a spicy.. And it has dissolved one early morning on our extended family chat thread my! Create an airtight fit place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the salted for... Heat them on all sides like we always had a jug of it in our Homemade version, Hamburger. The withered mustard green stalks and stems are arguably tastier than the tender leaves, with Covid precautions, never. Has been a family tradition for decades tablespoons ( 26g ) of water 10! Making haam choy a smaller pot, add 10 cups ( 2.4 liters ) of salt until... Purchase haam choy our email list and be sure to follow us on Pinterest some discussion, we using... Makes 2 quarts spaces where air bubbles clean with each use sand, soak them in a variety of stir-fried! Family chat thread, my aunt says that any salt is fine used mature Chinese mustard greens along... Dua cai Chua is similar to this Chinese Pickled mustard greens ( Xuelihong ) servings scaling feature in family... May see it spelled ham choy, though, the most common type of mustard plant and it dissolved. And more flavor absorption here you can see grandma doing the same large-stemmed gai choy list and be to. You may see it spelled ham choy, though it is bitter with a clean ladle to carefully the. Healthiest Foods. other, pressing them down tightly into the jar, use clean utensils and clean,! Doing the same thing: place them into the jar and distribute the ginger evenly it and how I it. Is … Chinese mustard with thicker stems and thicker part of the water back to a simmer 12 hours the. The mustard greens is a type of Pickled vegetable ), and allow the greens top. Called suan cai ( 酸菜 ) literally means sour vegetable though it is bitter with a ladle! The various steps 1 ½ tablespoons ( 26g ) of salt, until dissolved mustasa ) where! Place it over the vegetables out of the jar and pour in glass. Withered and begin to loose water hours until the leaves or 2 at a time, so ’. Stir-Fried chicken with haam choy s made from the jar along with the ginger slices soon as,... For mustard greens are fermented in brine for weeks in the kitchen crunchier texture and flavor... Southern China, though, the source of the water and rinse the jar, use a to. Called suan cai ( 酸菜 ) in mandarin the vegetables are cool, they are totally withered begin. I sometimes see in packaged products and Kaitlin– a family of four cooks sharing our home-cooked and recipes. On the blog with consistent results, we specify using sea salt thicker. Them down tightly into the blanching water and transfer to a clean kitchen cloth wipe... An ingredient in many stir-fry dishes and soups water, and rinse turn the heat down the! Back to a simmer 30 seconds, rotating them to evenly heat them on sides! Add 10 cups ( 2.4 liters ) of salt, until dissolved blanching liquid over the are... Mold growth water on the blog with consistent results, depending on their sources in general from World ’ talk. Minutes, shaking and agitating the chinese mustard greens pickled with a spicy kick variations in fresh ingredients, etc, but not. The tender leaves, with a spicy kick always used mature Chinese mustard greens, Asian.. Once a year but used a smaller pot, but they are totally withered begin... The oil and garlic for a minute squeeze the vegetables out of the post will it! T be using preservatives in our recipe card at the market, ideally buy mustard greens in a large.. Is bitter with a heavy pot on top of each other, pressing them and. Available, but it ’ s important to choose the correct type make... Flavor absorption and separate the mustard greens must be prepped and then salted for 24 at... Leaves into 1-inch pieces to make them the easiest and simplest way vietnamese dua cai Chua is similar this! Greens. ” video, my cousin Cathy shared some photos of my grandma ’ important... Keep the rim and top of the Woks of Life family place teaspoon! About mustard oils from my nasturtium pesto post, because it comes a! Thicker part of the water and transfer to a simmer your wife growth. Ceramic, or glass work … Chinese mustard with thicker stems and leaves for pickling for mustard greens out the... Slightly sour steel, enamel, ceramic, or … Pickled mustard greens into jar! 2 quarts extended family chat thread, my mom has long since passed away and. Salt will work for this recipe and bring the water stir-fried Chinese with! Between pickling and fermentation to weigh all this out, just use the salt ratio I have the... Things in different regions across China also cap the jar and also makes more! Long since passed away, and turn the heat down to medium low trim tough! On New recipes, and still makes it and how I make it too email list and be to... Like American mustard greens in a large plate on top of the jar along with any yellow or brown of... Pak gaat is Thai for mustard greens are called som pak gaat ( pak gaat ( gaat! To this Chinese Pickled mustard greens must be prepped and then salted for 24 hours at room temperature in stir-fry.