Learn to make pickled Chinese mustard greens (aka known as Gai Choy 芥菜), a recipe adapted from my mom. It is easy to make as it uses pantry ingredients including salt, sugar, and vinegar. In only two days, you can get yourself addictive pickles that you will want to top everything with, or eat on its own.
Why pickle Chinese mustard greens?
Chinese mustard greens is a type of mustard plant and it has a large stem with leafy ends. If you have ever eaten this vegetable in a stir fry or soup, it is bitter with a spicy kick. The Chinese mustard green makes a great pickle because it stays crunchy after pickling, and it has a spicy bite that is similar to taking a small bite of wasabi. The bitterness is very subtle as well.
This recipe provides the right amount of sourness and each bite is super addictive.
According to Traditional Chinese Medicine, Chinese mustard greens are great for circulating blood and increases appetite. I definitely agree with the second part, especially when pickled!
Technique for pickling
Chinese mustard greens are easily found at Asian grocery stores. Look for the ones that have a large stem instead of a very leafy one, as the stem portion is the best part due to its crunchy factor. The second important step after washing the vegetable is to dry the greens for at least a day. I let the vegetable dry in a colander for two days by a window. The extra dry vegetable helps to create crunchy pickles.
As for the pickling process, all you have to do is mix all the ingredients in the brine and ensure the vegetables are fully submerged in the liquid. Use a container or an airtight jar (like the one I have) to store the pickles. From there, time will do its magic.
I know some websites state that for pickling it is best to heat up the pickling liquid and pour over the vegetables before cooling it off. Feel free to change up the pickling process if you feel more comfortable. This recipe is based on how my mom has made her pickles for years.
When cutting the vegetable, it is nice to keep the sizes relatively similar but a rough chop is best. The irregular pieces and shapes are what give the pickles character.
The colour of the Chinese mustard greens will turn a yellow-green hue after a few days.
As for storing, I keep it out on the counter for two weeks, and then it is kept in the refrigerator. My homemade pickles do not last more than one month, but I would suggest trying to eat it within 3 months at the most.
Aside from eating it on its own, it pairs well with stews, congee, braised dishes, and pretty much anything where you want appetizing flavours with a good crunch. I love it!
Happy pickling!
For more easy Cantonese recipes, check out:
RECIPE
Pickled Chinese Mustard Greens
Ingredients
- 2 small-medium sized Chinese mustard greens (Just over a pound)
- 2 small shallots, peeled, quartered
- 2 (75 g) gingers, peeled and cut into ½ inch slices
- ¼ cup sugar
- ⅛ cup kosher salt
- ½ cup hot water
- ½ cup white vinegar
- 1300 ml water, reserve 300 ml
Instructions
Preparation Steps
- Wash the Chinese mustard greens, and rip the leaves off the main stem. Dry at room temperature for 1-2 days.
Pickling
Cut the Chinese mustard greens roughly into two x two inch pieces.
- In a large container or jar with a lid, add sugar and salt, followed by ½ cup of hot water to dissolve the sugar and salt. Mix.
- Add 1000 ml of water to the jar and the vinegar, and mix. Add the ginger pieces and shallots.
Add the Chinese mustard greens into the jar and press down until it is completely submerged into the water. Add the remaining 300 ml of water, or more until there is sufficient water above the mustard greens.
- Place the lid on the jar and let it pickle for at least two days before eating.
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