Pickled Mustard Greens

This is a request from Mart in my posting Soil Blocks - A Conclusion​

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Vegetable Preparation​

1. Clean the veggies flushing away all dirt.
2. Then sliced the plants into half. Thanks for introducing southern curled mustard to me, this is the first time I come across this veggie. I googled it to have a look how it looks like. For this type of veggie I don't think it is necessary to slice it into half.
3. Spread salt all over the plant by gently rubbing it into the leaves and stem. About 65gms of salt per kilo of veggie and sea salt is used here.
4. Leave the veggies to dehydrate for at least 6~8 hours.
5. After that squeeze out the water with your hands and place them in a pickling jar.
6. Pour the pickling liquid into the jar and make sure it is totally submerged.

Brining Solution for 1kg vegetable​

1. 2 Litre water
2. 2 tablespoon of sea salt
3. 3 slices of galangal
4. 1/4 teaspoon turmeric powder or 1 tablespoon of fresh turmeric
5. 1/2 tablespoon rice flour
6. Mix everything together and bring it to a boil and let it cool.

Brining Process​

1. Pour the brining solution into the pickling jar with the dehydrated vegetables in it.
2. Make sure the vegetables are totally submerged and cover the jar.
3. Leave it to pickle for a week.
4. After a week it is ready to be eaten.

For storing I remove the pickled vegetables from the pickling jar and freeze and the longest time I had stored it was 8 months.

Here are some recipes you can try with the pickled mustard green.
https://kimmy-cookingpleasure.blogspot.com/2018/05/stir-fry-kiam-chye-with-minced-meat.html
https://www.theburningkitchen.com/salted-vegetable-duck-soup-xian-cai-ya-tang/
http://www.deliciousasianfood.com/2006/10/18/kiam-chye-tofu-soup/
https://www.malaysianchinesekitchen.com/steamed-fish-with-sour-mustard/
http://serene23092007.blogspot.com/2010/11/kiam-chye-fish-soup.html

Enjoy … Yum!!!

 

Thanks KK ! What is galangal ? The southern curled mustard grows the same as the flat leaf variety ! I am assuming yours is the same as our flat leaf ! The curled mustard has a frilly edge and can be eaten at any point in the growth cycle ! We eat it just washed and touch the frilly edge in salt ! As a cooked green it is best at about 8 to 10 inches tall although in early spring it can get much taller without getting tough and stringy ! It is quite peppery tasting ! Great in a stir fry ! I have used it in Kimchi which I love ! I just layered it with the cabbage and green onions !

 

Galangal is a kind of ginger but the taste is very different, it has a sharp citrusy, almost piney flavor, while ginger is fresh, pungently spicy, and barely sweet. This video explain the uses for it.


Yes we have the flat leaf type and sometimes we do pickle them too. I have not eaten them raw but I'll give it a try the next time I grow them Thanks.

 

I meant the southern curled mustard is what we eat raw ! I have no idea about how the flat leaf tastes !

 

I was reading the first recipe you posted,, it says to serve with porridge or rice ! What is porridge ? Here we would consider the rice same as porridge or a soup !

 

What I mean is Chinese rice porridge. Over here in this part of the world when we mentioned porridge we mean Chinese rice porridge

 

Well That was an education KK ! Looks simple enough !