Ingredients: Enough mustard greens to fit inside a 1/2 gallon Jar 6 cups of water 2 tablespoons of salt Optional: 1 tablespoon of sugar 1/4 medium white onion
Great job on your fermented/pickled greens, Khang! I'm glad you didn't use vinegar and let it naturally ferment so you can get good probiotics. I do mine in a similar fashion, but you did a much better job explaining it so I'll try it your way in the future. :)
I do this too, but I add 2 little chillis, sliced it super thin, and fermentate it together. The final result adds a little spiciness to it, it's tasty. I don't use Gai Choy because I don't have Gai Choy seeds, instead, I use Choy Sum, and sometimes Bak Choy. Choy Sum also have a little of that mustard scent, but not as strong as Gai Choy.
Oh, I add slices of onions to mine, BTW. I figured it adds that natural sugar to it. Doesn't really make it sweet or anything, just gives you another tart component to eat. :) You should probably toss in some of your peppers!
I usually harvest them smaller than he did but stir fry with garlic and red pepper flakes. They maintain crunch better than a lot of other greens when cooked.
Thanks for sharing! What type of mustard plant did you use for the recipe? I’m growing these for the first time: red giant, mizuna, and wasabi. I’ll have to research how to use them in my cooking. Any ideas?
