“The Ultimate Guide to Crispy, Golden Fermented Mustard Greens: A Simple, Delicious, and Fuss-Free Recipe”

Instructions:

– One kg of mustard greens, one liter of boiled water (cooled), 20g of sugar, 60g of large-grained salt, 3 small teaspoons of vinegar, onions, and scallions.

– For the best results, choose a ceramic, porcelain, or glass jar for pickling. Select mustard greens with large leaves. After purchasing, sun-dry the greens until they are slightly wilted.

– Clean the onions and scallions. Cut the mustard greens, onions, and scallions into 5cm long pieces.

– Prepare the pickling brine: Use boiled water that has cooled down to room temperature to prevent a film from forming on the pickles. Mix the brine with a ratio of 1 liter of water to 3 teaspoons of salt and 1 teaspoon of sugar. Add 3 small spoons of vinegar to help speed up the pickling process.

Sanitize the pickling jar and lid by submerging them in a pot of boiling water for about 10 minutes. Afterward, wipe them dry with a clean cloth or paper towel. If the jar and lid are not properly sanitized, there is a risk of dirt and impurities forming later on.

– Arrange the pickles in the jar, with the stems facing down first, and then cover with the leaves. Add the chopped onions and scallions. Place two crossed bamboo sticks (disposable wooden chopsticks can also be used) on top to keep the vegetables submerged and prevent discoloration. Firmly press the pickles.

– Pour the brine mixture into the jar until it covers the vegetables. Leave the jar in a well-ventilated area for about 2 days, and the pickles will turn a delicious golden color. If there is sunlight available, expose the jar to direct sunlight for a day, and then move it to a cool place on the following day.

While the recipe may seem simple, not everyone can master the art of pickling. The most crucial step is getting the right amount of salt. Too much salt will make the pickles overly salty, while too little can cause them to spoil quickly. Sugar is essential to give the pickles a uniform golden color. If desired, you can also add a few slices of galangal to enhance the flavor.

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