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Chinese pickled mustard greens dish (

Pickled Chinese Mustard Greens

Learn to make pickled Chinese mustard greens at home with easy to find pantry ingredients.
Course Appetizer
Cuisine Cantonese, Chinese
Keyword Chinese mustard greens, Gai choy, Pickles
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 people
Author Mary Tang

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

  1. Wash the Chinese mustard greens, and rip the leaves off the main stem. Dry at room temperature for 1-2 days.
    Gai choy

Pickling

  1. Cut the Chinese mustard greens roughly into two x two inch pieces.

  2. 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.
  3. Add 1000 ml of water to the jar and the vinegar, and mix. Add the ginger pieces and shallots.

  4. 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.

  5. Place the lid on the jar and let it pickle for at least two days before eating.