Chinese Pickled Mustard Greens (Haam Choy)

Chinese Pickled Mustard Greens (Haam Choy)
Summary Not available
Total time : 10 d 1 hr 45 mins
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Chinese Pickled Mustard Greens (Haam Choy)

Summary Not available
Total Time10 d 1 hr 45 mins
Course: Appetizer
Cuisine: Chinese, Thai
Person: 12
Calories: 9kcal

Materials

  • 100 g gai choy weighed after trimming but before washing))
  • 50 g ginger
  • 8 teaspoons salt
  • 10 cups water
  • 3 1/2 teaspoons salt
  • 2.62 teaspoons sugar
  • 7 tbsp vinegar

Instructions

  • Trim the tough base off of the mustard greens, along with any yellow or brown portions of the leaves
  • To remove any dirt or sand, soak them in a large bowl of water for 10 minutes
  • Shake the vegetables to loosen the grit
  • Lift the vegetables out of the dirty water and rinse
  • Rinse the bowl, fill with fresh water, and repeat this process two more times
  • This cleaning step is very important
  • In a large pot, add 10 cups (2
  • 4 liters) of water, bring to a boil, and turn the heat down to medium low
  • 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
  • Blanch for 30 seconds, rotating them to evenly heat them on all sides
  • Lift the mustard greens out of the water and transfer to a clean sheet pan to cool
  • Next, put the sliced ginger into the blanching water and bring the water back to a simmer
  • Once simmering, turn off the heat, and allow the liquid to cool to room temperature
  • 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
  • Place into a non-reactive bowl—stainless steel, enamel, ceramic, or glass work—and pour the ginger-infused blanching liquid over the vegetables
  • 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
  • Allow the greens to sit in the salted water for 24 hours at room temperature, covered with a clean towel or paper
  • Disinfect the jar by first washing it thoroughly
  • Wash your hands, and rinse the jar with boiling water
  • With clean hands or tongs, lift the mustard greens out of the brine solution and let any excess liquid drain for a few seconds
  • Squeeze the vegetables tightly
  • This removes spaces where air bubbles can form, and also makes them more compact
  • 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
  • Reserve the brine, as you will be adding it to the jar momentarily
  • Measure 1 teaspoon (6g) salt and ¾ teaspoon (3g) sugar per pound of greens, and sprinkle on top of the vegetables in the jar
  • Measure out 2 tablespoons (30 ml) white vinegar per pound of vegetables, and pour it over the salt and sugar in the jar
  • Next, use a clean ladle to carefully transfer the brine into the jar until it is almost full
  • Check for air pockets that may be trapped near the bottom of the jar
  • Use a chopstick to move the mustard greens around to release any air bubbles
  • You can also cap the jar and move it around to coax air bubbles up to the top
  • 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
  • Take a 10- to 12-inch square piece of plastic wrap and fold it in half twice to make a neat smaller square
  • Place it over the jar, making sure there are no air bubbles under the plastic wrap
  • Screw the top on over the plastic wrap to create an airtight fit
  • Use a clean kitchen cloth to wipe any liquid from the jar and place a label on it with the date
  • 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
  • After the mustard greens turn a dull green (2 days), put them in the back of the refrigerator, and they should be ready to eat in 7 days

Notes

No extra notes

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2245mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 372IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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