How To Make Preserved Mustard Greens? Today I am going to show you how to make a homemade preserved Chinese mustard.
This dish is also known as Xuelihong, a very common preserved vegetable.
It’s a pretty quick home dish, and all you need is Chinese leaf mustard and salt.
Let’s get started with the leaf mustard first.
Actually the classic preserved vegetable should be made by a kind of Chinese vegetable called xuelihong, or green mustard cabbage (there are some variations of its name).
You may use Chinese leaf mustard as a substitute since xuelihong is not easy to find.
Or you may use this kind of mustard with wider leaves.
Botanically speaking, xuelihong, green mustard cabbage or Chinese leaf mustard all belong to the same mustard plant family.
The leaf part from a radish works as well.
Their flavors slightly vary from each other, but they can all be made into preserved vegetable dish.
How To Make Preserved Mustard Greens?
For the salt, you need to calculate the amount of it based on how many vegetables you have.
Normally I will use 3%-5% salt by weight in it.
If you don’t want it to be too salty, just go for 3% of salt.
Pay attention to weigh your vegetables while they are dry without water on the surface.
After you weigh the vegetables, 3% of its weight is your amount of salt.
Try to use natural sea salt to achieve a better flavor.
Now let’s get started.
Sprinkle salt on the vegetables evenly like so.
Then toss and rub the vegetables with salt by hand.
Make sure you have enough salt in between those leaves.
You can skip the rinsing process if your vegetables look clean, and start pickling right away.
Again, remember to air-dry your vegetables completely without any excess water.
Don’t forget the stem. Make sure you have salt in between the layers as well.
Add salt evenly to those leaves. Then rub gently with your hands to draw out some moisture.
Keep your hands and the mixing bowl very clean while you are doing this.
Here is a bowl of preserved mustard with wider leaves.
The first few steps are identical to what I have mentioned before.
After rubbing with salt, set it aside at room temperature for 12 hours.
Let it sit until water gradually draws out and salt completely dissolved, and then transfer the vegetable as well as its brine into a plastic bag.
Seal it and leave it in the fridge to ferment.
For the mustard with slimmer leaves, 1-2 days will be enough.
For those with wider leaves, you will need 4-5 days.
You can tell when it’s done with your eyes.
It’s ready when those leaves become translucent.
Before you serve them, rinse first since we did not do it before we started pickling.
After rinsing, soak it in clean water for about 30 mins to get rid of excess salt.
If yours are pretty salty, you can change water and soak for several times.
Soak them until they taste better to your liking.
Then squeeze out the water.
Separate the leaf part and stem.
Chop them up into fine pieces.
The stem part tastes better than the leaves because they are crunchy.
If you are Tuhao enough, just keep the stem part.
Now the preserved Chinese leaf mustard is done.
You can serve it in many ways, and I prefer a really simple preserved vegetable stir-fry with ground pork.
Mix ground pork with spring onion, garlic and ginger.
Then stir fry with oil in a pan until fragrant and browned.
Add in chopped preserved Chinese leaf mustard.
Stir fry them together. You can add in additional salt or soy sauce to taste.
Finally finish it up with diced red pepper to add a little color.
This dish is pretty simple, and it goes well with steam rice and congee.
Besides, you can also use it in steam fish or in a soup.
It’s very versatile, so play and twist with it if you like.