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Pickled Mustard Greens

Fermented or pickled mustard greens is a classic Chinese sauerkraut. This pickled mustard greens recipe is a simple and easy way to make delicious homemade suan choi. 
Course Side Dish
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6
Calories 31kcal
Author Tracy O.

Ingredients

  • 1.5 pounds Gai choi (Mustard Greens)
  • Some Kosher salt enough to rub on every leaf
  • Some Washed rice water to fill up the jar cover the vegetables

Instructions

  • First, put some rice in a bowl and pour some cold boiled water to wash the rice. Try to rub the rice and make milky colored water. Only need the washed rice water later. 
  • Wash and soak gai choi very well to remove sand and dirt.  Boil a pot of water, wait until it’s boiling. Then, add washed gai choi and make sure all the leaves are soaked in boiling water. Don’t need to completely cook. Just soak in boiling water for a few seconds. The purpose of this is to kill bacterias and sterile the vegetables because I washed the vegetables and did not put under the sun. 
  • After that, put the boiled gai choy in a bowl to drain excess water. 
  • Next, rub some kosher salt on boiled gai choy, remember this step is very important to rub salt on every leaf. 
  • The following, put the salted gai choi into a glass container. Then, pour washed rice water and fill up. Make sure the liquid covers all the vegetables. If the vegetable keeps floating up, put a small cup or sauce dish on the vegetable and put down to close the jar. Let it ferment for 21 days or 3 weeks. Put them in a shade area. 

Video

Notes

Cooking tips for how to make Chinese pickled mustard greens: 

  • Wash and soak gai choi very well to remove sand and dirt. 
  • Boil a pot of water, wait until it’s boiling. Then, add washed gai choi and make sure all the leaves are soaked in boiling water. Don’t need to completely cook. Just soak in boiling water for a few seconds. The purpose of this is to kill bacterias and sterile the vegetables because I washed the vegetables and did not put under the sun. 
  • This method has to use washed rice water. 
  • The water has to be boiled before. I boiled the water and let it cool down. Then, use it to wash the rice. Try to rub the rice and get the water to look like milky color. 
  • Rub some salt on every leaf.
  • After, put the vegetable into a clean and sterile jar. Add, fill up the washed rice water and make sure the vegetables are covered by the liquid.
  • If the vegetable keeps floating up, put a small cup or sauce dish on the vegetable and put down to close the jar. 
  • Let it ferment for 21 days or 3 weeks and put them in a shade area.

Nutrition

Calories: 31kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 435mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3429IU | Vitamin C: 79mg | Calcium: 130mg | Iron: 2mg