Easy Homemade Chinese Pickled Mustard Greens (Only 2 Ingredients) 

WAIT WHAAAAAT. I followed this channel years ago when it only had a few hundred thousand followers. When did you blow up?! Huge congrats on all your success ❤️

1:40 “I go through the trials and failures so you don’t have to” I love your channel!! please continue forever! ❤❤❤

If you don't have a weight, put a leaf on top and tuck it down the sides. It doesn't work as well, but does help. (Same as with making sauerkraut.)

It is so good to see so many new interests in Cantonese Cuisine and Souped Up Recipes! I am beside myself with anticipation for the future of Mandy's work, primarily the upcoming cookbook. We are so fortunate for this cultural and culinary resource. Incredible.

My mustard greens are just starting to sprout so I’m excited to make these!! And THANK YOU so so much for editing out the eating noises. It makes it so much easier to focus on what you’re teaching us

I love pickled mustard greens. My mom used to use it in her braised beef noodle soup. Will definitely try. Thank you!

Thank you so much for sharing this recipe! I love pickled mustard greens and just started a batch yesterday following your instructions. It’s so helpful that you not only provide detailed and easy to follow instructions, but also the “why” behind following certain processes. I have learned so much from you! Thank you Mandy! ❤

I use a little mustard greens in my salmon soup. I never knew how to make it. Thank you for your inspiration and instruction.😊 I love your recipes.❤

We call this dua chua in Vietnamese. I've been making this lately, but I do it differently. I wash and cut up my mustard greens then off-boil them for 10-15 seconds (turn the water to a rolling boil, then turn it off and immediately dunk in the stems for 15 seconds and the leaves for 10 seconds). Afterwards, I salt the water until it tastes like the ocean, then let it cool then pour it over the mustard greens. I let mine ferment for about 7 days or until it's sour enough for me (taste the liquid with a clean spoon around the 7 day mark to see if it's at the desired level of sour). Then I refrigerate.

So glad for this because I have to buy this every week for suan cai yu!

mandy is a genius

I love your recipes. Regards from Costa Rica ❤

*I love this channel!!! Thank you always for sharing the recipe :)*

Wow this looks great

these are so good

Thanks for this recipe...I have eaten pork belly cooked with such pickled mustard leaves here in HK and wondered how it is made. Now I know! 😊

Thanks for the video

My Chinese born partner often makes the mustard pickle. Thanks to the video I can make it myself and surprise my partner 🇦🇺

Very nice recipe and easy process Mandy. Thanks for sharing this key staple with your viewers. store bought pickled mustard at most Asian grocers are awful, always want homemade!!

I love seeing fermentation recipes! Thank you! Also could you please make videos with rice cakes! 😊

This is tasty in soup 🤤

I'm not really interested in cooking, I just watch Mandy's videos because I think she's cute. 😊

Dear friend, your recipes look fantastic❤❤❤❤❤and I appreciate your sharing. I will become your subscriber.🎉🎉🎉🎉🎉🎉

(rapini = rah-PEE-nee) ❤❤❤ love you, you're the best !

1:40 I would normally break all the leaves off the core to get a better clean bok choi, nappa, or escarole, but I don't know about Chinese mustard greens. I just know dirt and sand get stuck in those deep crevasses.

I miss you Mandy hope all is well for you and your husband and I’m still making your delicious recipes I have all you suggested to use for your great dishes ❤😊

How well might they do as a soup or stew base, brine & all?

Looks like it would be great win drinking 🍻 beers

can you do more fermentation using paocai jar? tia

Mandy…what is the portable burner you use?

I love you! Thank you 🙏 I have bought package Chinese preserved mustard green stems before to make a hot soup soup. Is preserving the stems a different procedure or can I use this recipe to preserve the stems?

Is it work for cabbage? (that korean people use for kimchi )

do you add rice or vinegar? the ones i bought, why does it taste slightly sour?

How abt if i use the oven to dehydrate it? I dnt have a dehydrator and its winter here

Friends in Fermentation!

Hi Mandy, where in China are you from and what cuisines are your specialties?

Broccoli rabe/broccolini is outrageously overprized where I live. Would it make a big difference if I used pak choy?

I'm wondering what's the difference in pickling method between Southern Chinese suan cai and Northern Chinese suan cai. I know Northern Chinese suan cai uses napa cabbage instead of mustard greens, but despite living near San Francisco, my Northern Chinese parents prefer to use sauerkraut to replicate the classic Northern Chinese pork and suan cai dumplings. The closest thing I could think of/find is napa cabbage kimchi according to a pork and kimchi bao recipe by Omnivore's Cookbook, but my dad hates spicy food so it's usually never a substitute option for my family :P

Was just wondering if this recipe would also work with the varieties of mustard greens used in US "soul food" style cooking - they tend to be more tender than kale and definitely have a mustardy snap to their flavor so maybe? Though I do think I can find the Chinese mustard greens in our local Asian grocery. Thanks for the recipe!

👍👍👍👍👍👍

is it possible to ferment the mustard greens with the other vegetable (pao cai with the "everlasting" brine) after sundrying them?

I wonder, did you try "massaging" the kale to tenderize it before jarring? Maybe that would make a difference.

suancai....is that the name of the mustard green? Here in Canada, we actually have access to the seeds of an amazing selection of Chinese varieties now. I grow many of them because they like the early spring and fall temps so I can grow them well. To me, mustard green is an umbrella term within the Brassica family. Are there other mustard greens that would be acceptable to ferment like this? I love to know the Chinese names of them because it connects us to where the food originates. I am not a fan of renaming because it causes confusion. Sorry, that was a bit of a ramble but I just wanted you to know why I want to know more. I just purchased my seeds for the season and I am hoping one or more of my mustard varieties can be fermented. Also, back in the day, would these have been made in large batches and put into cold storage over the "winter"? Or, is this type of ferment to be used up within a month or so? I find it tempting to make a large batch but I worry that it will get too sour if I leave it too long.

Nice. So this is a real preservative? How long do these last at room temp if they stay sealed?

What about regular mustard greens?

"Not for snacking" While I eat pickled mustard green strips from a foil pack.

volumn is so low, pls adjust

清洗后烫一下

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What if we *can't find any* of those greens? 😭

It's not a traditional chinese recipe. It's vietnamese.

I would only use the stalk of mustard green for pickle, this way all of my pickle pieces are crunchy (the leave are mushy some how). Of course, I don't throw away the leave, save it for stir fry with garlic, man to me it taste better than bok choy! ( no it's not bitter if you don't cut it off close to the stalk). For sanitizer mason jar i simply micro it for 2". I use my dehydrator to dehydrate the mustard. I like you salt the mustard with salt, then press into the jar before fill in the water, will try it out (I've been using only the brine to fill up the jar). ,