This is so nice. I miss my mom’s pickle greens. I should have payed attention when my mom made it. Now that she’s gone, I don’t have freshly made pickle greens anymore. Thank you so much for this.
When I first tried Korean kimchi, it tasted just like our Hmong picked veggie green, just a little spicy. Thanks for sharing. Now I can make some at home.
Hey that's how we make fermented mustard greens in Myanmar as well except we use the rice water. Always wondered why it was added - it must be for the starch right?
I really appreciate your sharing this knowledge. This is how my grandma used to make fermented mustard greens (in the Philippines) and she would serve it with a bowl of rice and fried fish on the side! Wow, the memories! Now I'm in the States and it's a lost art among my people. My grandma used to open up the jars after a couple of days and check on the sourness--if sour enough, it's done and in the fridge it goes. The only difference with your method is that she did not put any cooked rice with the greens, just the rice water. And another thing: first thing grandma would do is to dry the mustard greens for a day under the sun and skip the salting part (like you did in your method). I don't know why the greens are dried--it's like they are dehydrated--before being fermented.
Nice. Have you heard of nightshade leaves? Many cultures use some kind of nightshade, very common is black or American, or others in Africa. The Hmong name I think might be zaub iab or zaub ab? I think it’s common among Hmong and among the favorite of many cultures. Not many mention them but it would be great.
I understand the use of any CHO, u can sub cane sugar for rice water too to speed up fermentation. My problem is temperature. What if my highest temp (24/7) is only 50F degrees? I could use molasses to try to speed fermentation time but temp is key. Help people. Like fox mulder said, “I want to believe” that I can make pickled mustard greens in sub zero degrees. Last fermentation run: 1 month 50f or < degrees n sweet rice water. Starks, “winter is coming”. Me, F... the white walkers, need my greens ASAP.
Hello. I live in an area that doesn’t have much Hmong food so I was wanting to do this pickled mustard green myself but after watching a few YT tutorials, I have found many different ways of pickling the greens. Your step seems much easier and simpler (I’m all about simple steps, since I am a very novice cooker) but I was wondering can you explain why you also mixed in some of the cooked rice into the greens? This recipe brings back memories of watching my mother make it but since it has been over 20 years, I can only vaguely recall the process and my mother is no longer with us now. I hope you can see this comment even though it has been awhile since you uploaded this on YT here. Thank for any help you can give on understanding how to make this recipe.
I like to use both regular short grain rice as well as sticky long grain rice. But you can just use regular short or long grain rice is fine. It doesn't have to be sticky rice. I wouldn't recommend brown grain rice.
I use both regular short grain(1/2 cup) and sticky long grain rice (1 tbsp). Do not wash after you cook it. Cool it before putting it into the vegetables.
