I made some pickled mustard leaves using my moms method. After a week more of the pickling process, I decided to give it a try. I took some out from the jar and with just a simple rinsed, no need to soak it. Unlike those you bought from the Chinatown, my pickled mustard has enough sourness and not very salty. Heres the method of pickling: ~Pickled Mustard Leaves~ 2 bunches of Chinese mustard leaves Coarse sea salt 2 TB sugar About a gallon of *rice water 1 cleaned empty glass jar with lid -collect the rice water while you are washing the rice (to make steamed rice). You may start saving the water aside till you need to make another round of steamed rice. -rinse the mustard leaves to remove all dirt in between the leaves.If you bought the big-stem Chinese mustard, cut the mustard leaves into half for easy to clean. -let the mustard air-dried in a big colander for few hours -using a big bowl/tray, use the sea salt to rub through out the mustard leaves and stems. Let it set for at least an hour to draw out the moisture. -fold the leaves into half. Then put it into the glass jar. -After stacking all the mustard leaves tightly, add in the sugar. -Pour the rice water into the jar. I used a river rock to submerge the mustard, so that its all soak into the rice water. -Cover with lid (air-tight), and leave the jar at a cool, dark, and dry place for about a week.
Posted on: Mon, 20 Oct 2014 02:21:22 +0000
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