Homestyle Taiwanese Pickled Mustard Greens

Ingredients

• 2 pounds (900g) mustard greens 2 pounds (900g) mustard greens
• 1/4 cup (60g) salt 1/4 cup (60g) salt
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5g) minced garlic 1 teaspoon (5g) minced garlic
• 1 teaspoon (5g) minced ginger 1 teaspoon (5g) minced ginger
• 1/2 teaspoon (2.5g) chili flakes (optional) 1/2 teaspoon (2.5g) chili flakes (optional)

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Wash the mustard greens thoroughly and remove any tough stems. Cut the leaves into bite-sized pieces.
2. 2.
   In a large bowl, combine the salt and sugar. Add the mustard greens and toss to coat them evenly. Let them sit for 30 minutes to allow the salt and sugar to draw out the moisture.
3. 3.
   Rinse the mustard greens under cold water to remove excess salt and sugar. Squeeze out any excess moisture.
4. 4.
   In a separate bowl, mix together the rice vinegar, soy sauce, minced garlic, minced ginger, and chili flakes (if using).
5. 5.
   Place the mustard greens in a clean, sterilized jar. Pour the vinegar mixture over the greens, ensuring they are fully submerged.
6. 6.
   Seal the jar tightly and let it sit at room temperature for 24 hours to allow the fermentation process to occur.
7. 7.
   After 24 hours, transfer the jar to the refrigerator and let the mustard greens pickle for at least 3 days before consuming. The longer they pickle, the more flavorful they will become.

Treat your ingredients with care...

• Mustard greens — Make sure to remove any tough stems and wash the leaves thoroughly to remove any dirt or debris.
• Rice vinegar — Use a high-quality rice vinegar for the best flavor.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.
• Chili flakes (optional) — Adjust the amount of chili flakes according to your desired level of spiciness.

Tips & Tricks

• For a milder flavor, you can soak the mustard greens in cold water for a few hours before pickling.
• Experiment with adding other spices such as star anise or Sichuan peppercorns for a unique twist.
• The pickled mustard greens can be stored in the refrigerator for up to 2 weeks.

Serving advice

Serve the Homestyle Taiwanese Pickled Mustard Greens as a side dish alongside rice or noodles. They also make a great addition to stir-fries, soups, and noodle dishes.

Presentation advice

Transfer the pickled mustard greens to a small serving bowl or plate. Garnish with a sprinkle of chili flakes or sesame seeds for an added touch of color.