Chaozhou Pickled Mustard Greens
A classic Chaoshan appetizer, these pickled mustard greens are crisp and tangy. A hot oil dressing infuses them with garlic aroma, making it a perfect accompaniment to congee.
Ingredients
10 items- Mustard greens (Chaozhou or head mustard) 500g
- Coarse salt 50g
- Fine salt 20g
- White sugar 30g
- Ginger 10g
- Garlic 5 cloves
- Dried chilies 2
- Sesame oil 1 tbsp
- Cooking oil 2 tbsp
- White vinegar 2 tbsp
Nutrition
Steps （7 steps）
Wash the mustard greens and cut into large pieces (4-5 cm). Spread on a tray and sun-dry for 1-2 hours until the surface is slightly dry and wilted.
Place the dried greens in a large bowl. Add coarse salt and rub vigorously for 5 minutes until the greens soften and release green liquid.
Transfer the greens and liquid to a clean, dry glass jar or clay pot. Press down firmly, cover, and let ferment at room temperature for 3-5 days until a sour aroma develops.
Take out desired amount of pickled greens. Rinse under cold water twice to remove excess salt and acidity, squeeze dry, and chop finely.
Prepare the seasoned oil: Place minced garlic, chili rings, and ginger in a heatproof bowl. In a small skillet, heat sesame oil and cooking oil over medium heat until smoking (about 160°C), then pour over the aromatics immediately.
Add sugar, fine salt (add gradually to taste), and white vinegar (optional) to the chopped greens. Pour in the flavored oil and mix well. Let sit for 10 minutes.
Transfer to a sealed container and refrigerate. The pickles will keep for 1-2 weeks. Serve in small dishes with congee, noodles, or rice.
Tips
1. Sun-drying makes the greens crispier; if unavailable, dry in a low oven for 1 hour. 2. Use coarse salt for rubbing to extract water. 3. The container must be clean and dry to prevent spoilage. 4. Sugar balances the sourness. 5. Flavor improves after chilling; wait at least 3 days before eating.
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