Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.
Course pantry
Cuisine Sichuan cuisine
Keyword Mustard
Author Elaine
Ingredients
1kgmustard greens
Boiled water as needed
2.5tablespoonssalt
1large airtight glass jar
1teaspoonSichuan peppercorn seeds , optional
Instructions
Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.
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.
Prepare the glass gar: wash the gar with boiling water and then set aside to drain.
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.
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.
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).
Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.
Notes
It is really important to use oil-free and water free tool to take some of the pickled mustard greens out.For healthy consideration, adding some vitamin C to the jar can help to reduce nitrite content.