Chinese Pickled Mustard Greens (Haam Choy)

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