Appetizers
Pickled Mustard Greens (腌芥菜 (Yān Jiècài))
sjfegan
Ingredients
- 1kg Mustard greens, washed
- 3 tbsp salt
- 2 tbsp rice vinegar
- 1 tsp sugar
Method
- Rub the salt thoroughly into the mustard greens, massaging until they begin to soften and release liquid.
- Pack the greens tightly into a large bowl and place a weighted plate on top to press them down.
- Let sit at room temperature for 24 hours.
- Rinse the greens briefly, then combine with the rice vinegar and sugar.
- Pack into a sterilised jar and let ferment at room temperature for 2–3 days before refrigerating.
- Serve as a tangy accompaniment to grain dishes.
Introduction: Mustard greens preserved in salt and brine, a tangy starter reflecting the ancient Chinese mastery of fermentation and preservation.
Cultural Background: Pickling and fermenting vegetables has an extremely long history in China, essential for preserving the harvest through winter months, and salted, tangy greens like these were a common accompaniment to grain-based meals.
Tips: Massage the salt in thoroughly, as this draws out moisture essential to the pickling process. Taste periodically during fermentation and refrigerate once the desired tang is reached.
Variations: Add a few slices of fresh chilli for a spicier version. Adjust the fermentation time for a milder or more pronounced sourness.
Storage: Store in a sealed jar in the refrigerator for up to 3 weeks.
Reheating: This dish is served cold and is not reheated.
Nutrition: Per serving (approx.): 30 kcal, 2 g protein, 0 g fat, 5 g carbohydrate.
FAQs:
Q: How ancient is the practice of pickling vegetables in China?
A: Fermentation and pickling techniques date back thousands of years in China, essential for preserving the harvest through the winter before refrigeration existed.
Q: What is this dish typically served with?
A: Grain porridges and rice dishes, offering a tangy, salty contrast.
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