Fermented Chinese Mustard Greens
Spicy, sour, crunchy mustard greens.
Equipment
- 1 Gallon Jar
Ingredients
- 4 lbs Chinese Mustard Greens
- 1 Medium Onion
- 8 cups Water
- 2 1/2 tb Salt
- 1 tb Sugar
Instructions
- Wash the mustard greens carefully and dry overnight. I usually will lay them out in large colanders or wire racks. The next day, slice them into about 2 inch chunks. I like to do this so they fit into the jars easier. You can also leave them whole if you have a jar big enough.
- Slice half an onion into thin pieces and set aside.
- In a small pot, bring water to boil. Add sugar and salt. Stir so that is completely dissolved into the water. Turn off heat to let mixture cool slightly.
- While the mixture is cooling, sanitize your jars. You can use multiple jars or one large jar. Make sure your jars are clean. I like to wash with hot water and soap or poor boiling water in them to make sure they're extra sanitized. A cycle in the dishwasher will work too.
- Start layering the Mustard Greens with the sliced onions into the clean jars. Poor the liquid over the greens so they are completely covered. If you have a small plate or even plastic wrap you can use it to press down the greens so everything is submerged in the liquid. Place the lid on the jar.
- Set the jar(s) out on your counter near a sunny location if you can. After 4 days the greens will start turning a yellow green color and begin to sour. Taste one of the greens and see if it is sour enough for your liking. If you like it more sour then leave out for another 1-2 days.
- Once the pickled greens are sour enough for your taste then put them in the refrigerator until ready to eat.
Notes
OPTIONAL
I like to slice the fermented mustard into thin slices, add chopped garlic, garlic chili sauce, sugar, and a squeeze of lime to make a Fermented Mustard Green Pickled Salad.
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