Pickled mustard greens are one of the essential ingredients in Taiwanese cuisine. They are used to stir-fry with pork, served as condiments with beef noodle soup, or added to soups to enhance the flavor. After fermentation, the mustard greens become salty and sour, making them a perfect accompaniment to greasy meats or seafood. The unique umami taste of pickled mustard greens is indescribable.

Fermenting mustard greens is incredibly easy. I learned this method from 培仁蔬食MAMA [ Ссылка ].

For this recipe batch (please adjust the measurements based on your greens):
1. Mustard greens: 1755 g
2. One gallon of one cup of rice water (rinse white rice with filtered water and reserve the starchy rice water)
3. Salt: 88 g (5% of the weight of the greens)

#pickledmustardgreens #Taiwanesecuisine #fermentedfood #homemaderecipes #foodpreservation #umamiflavor #Asiancooking #traditionalfood #picklingmethod #foodculture #lowfodmaprecipes

свернуть