Easy Homemade Chinese Pickled Mustard Greens (Only 2 Ingredients)

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[@critically.panned]

WAIT WHAAAAAT. I followed this channel years ago when it only had a few hundred thousand followers. When did you blow up?! Huge congrats on all your success ❤️

[@judysuprtrkr3423]

Snooze ya lose! Hahaha 💕

[@louisefecentese8109]

I'm Italian, born and raised.... but I Absolutely Love Love Chinese Food. A million Thanks 🙏 for creating this channel and for slowly and clearly explaining everything while showing the entire process. Most Chefs don't show clearly enough and speak and cook too Fast for me personally... English is my third language and I do my best to be proficient at it....but still learning. Grazie mille, I adoro il tuo canale❤.......Ciao e riguardati.

[@debrankine6453]

Mandy deserves every subscriber,thumbs up and share. She works tirelessly bringing the world authentic recipes and should be, in my opinion, awarded a James Beard Award.

[@favonianfyzz9653]

1:40 “I go through the trials and failures so you don’t have to” I love your channel!! please continue forever! ❤❤❤

[@KevinW.Jenner]

It is so good to see so many new interests in Cantonese Cuisine and Souped Up Recipes! I am beside myself with anticipation for the future of Mandy's work, primarily the upcoming cookbook. We are so fortunate for this cultural and culinary resource. Incredible.

[@Serene80]

If you don't have a weight, put a leaf on top and tuck it down the sides. It doesn't work as well, but does help. (Same as with making sauerkraut.)

[@angelalebeaux4134]

My mustard greens are just starting to sprout so I’m excited to make these!! And THANK YOU so so much for editing out the eating noises. It makes it so much easier to focus on what you’re teaching us

[@liceous]

mandy is a genius

[@carolsze6559]

I love pickled mustard greens. My mom used to use it in her braised beef noodle soup. Will definitely try. Thank you!

[@bobewing8339]

I'm not really interested in cooking, I just watch Mandy's videos because I think she's cute. 😊

[@prettyinpink652]

Thank you so much for sharing this recipe! I love pickled mustard greens and just started a batch yesterday following your instructions. It’s so helpful that you not only provide detailed and easy to follow instructions, but also the “why” behind following certain processes. I have learned so much from you! Thank you Mandy! ❤

[@leerobbins5636]

I use a little mustard greens in my salmon soup. I never knew how to make it. Thank you for your inspiration and instruction.😊 I love your recipes.❤

[@gabyk6469]

So glad for this because I have to buy this every week for suan cai yu!

[@mayigutierrez2059]

I love your recipes. Regards from Costa Rica ❤

[@freeman10000]

My Chinese born partner often makes the mustard pickle. Thanks to the video I can make it myself and surprise my partner 🇦🇺

[@xxPenjoxx]

That's very sweet. Good luck making it, the recipe looked super tasty.

[@InasKitchen-ih7qt]

*I love this channel!!! Thank you always for sharing the recipe :)*

[@montymc450]

Wow this looks great

[@kingavincze1937]

I love seeing fermentation recipes! Thank you! Also could you please make videos with rice cakes! 😊

[@Rohit-in8mk]

Thanks for this recipe...I have eaten pork belly cooked with such pickled mustard leaves here in HK and wondered how it is made. Now I know! 😊

[@-RONNIE]

Thanks for the video

[@fierywomanpacnw7004]

(rapini = rah-PEE-nee) ❤❤❤ love you, you're the best !

[@Sk8brdZepp13]

Very nice recipe and easy process Mandy. Thanks for sharing this key staple with your viewers. store bought pickled mustard at most Asian grocers are awful, always want homemade!!

[@doodahgurlie]

We call this dua chua in Vietnamese. I've been making this lately, but I do it differently. I wash and cut up my mustard greens then off-boil them for 10-15 seconds (turn the water to a rolling boil, then turn it off and immediately dunk in the stems for 15 seconds and the leaves for 10 seconds). Afterwards, I salt the water until it tastes like the ocean, then let it cool then pour it over the mustard greens. I let mine ferment for about 7 days or until it's sour enough for me (taste the liquid with a clean spoon around the 7 day mark to see if it's at the desired level of sour). Then I refrigerate.

[@RhondaThorne12]

This is tasty in soup 🤤

[@EmmasHealthfulBites]

Dear friend, your recipes look fantastic❤❤❤❤❤and I appreciate your sharing. I will become your subscriber.🎉🎉🎉🎉🎉🎉

[@1mezrahi187]

I miss you Mandy hope all is well for you and your husband and I’m still making your delicious recipes I have all you suggested to use for your great dishes ❤😊

[@JubeiKibagamiFez]

1:40 I would normally break all the leaves off the core to get a better clean bok choi, nappa, or escarole, but I don't know about Chinese mustard greens. I just know dirt and sand get stuck in those deep crevasses.

[@tktyga77]

How well might they do as a soup or stew base, brine & all?

[@DahWay]

Looks like it would be great win drinking 🍻 beers

[@bunnyfluffyfluffs]

can you do more fermentation using paocai jar? tia

[@JayKughan]

I love you! Thank you 🙏 I have bought package Chinese preserved mustard green stems before to make a hot soup soup. Is preserving the stems a different procedure or can I use this recipe to preserve the stems?

[@SoupedUpRecipes]

same.

[@JayKughan]

@@SoupedUpRecipes Okay, thanks 🙏

[@JFrancisCooch]

Mandy…what is the portable burner you use?

[@niaaguz9532]

Is it work for cabbage? (that korean people use for kimchi )

[@natviolen4021]

Broccoli rabe/broccolini is outrageously overprized where I live. Would it make a big difference if I used pak choy?

[@stardust9072]

do you add rice or vinegar? the ones i bought, why does it taste slightly sour?

[@yamifroslass22]

I'm wondering what's the difference in pickling method between Southern Chinese suan cai and Northern Chinese suan cai. I know Northern Chinese suan cai uses napa cabbage instead of mustard greens, but despite living near San Francisco, my Northern Chinese parents prefer to use sauerkraut to replicate the classic Northern Chinese pork and suan cai dumplings. The closest thing I could think of/find is napa cabbage kimchi according to a pork and kimchi bao recipe by Omnivore's Cookbook, but my dad hates spicy food so it's usually never a substitute option for my family :P

[@ef5566]

Hi Mandy, where in China are you from and what cuisines are your specialties?

[@ETBrenner]

Was just wondering if this recipe would also work with the varieties of mustard greens used in US "soul food" style cooking - they tend to be more tender than kale and definitely have a mustardy snap to their flavor so maybe? Though I do think I can find the Chinese mustard greens in our local Asian grocery. Thanks for the recipe!

[@davefreier7738]

I was wondering the same thing.

[@Bear-cm1vl]

Fresh Collards ferment well, although the stems get a weird texture which I don't care for. That is the only one I can speak for from direct experience.

[@theoldgrowler3489]

Friends in Fermentation!

[@JoseEllen1]

is it possible to ferment the mustard greens with the other vegetable (pao cai with the "everlasting" brine) after sundrying them?

[@supersquirrel7546]

Yes. As a general rule any vegetables can be fermented. Every Asian culture has their versions of pickled and fermented vegetables. There's a Vietnamese version of this same recipe that my mom would make with green onions. The ingredients and process is practically the same. Some Vietnamese may slightly boil their greens for about 15 seconds. I'm not sure what this does except to thoroughly clean the greens.

[@devour.social]

I wonder, did you try "massaging" the kale to tenderize it before jarring? Maybe that would make a difference.

[@Bear-cm1vl]

The problem with kale is that it becomes too soft and chewy when pickled, where mustard remains crunchy, so massaging adds to the problem rather than reducing it.

[@angelad.8944]

suancai....is that the name of the mustard green? Here in Canada, we actually have access to the seeds of an amazing selection of Chinese varieties now. I grow many of them because they like the early spring and fall temps so I can grow them well. To me, mustard green is an umbrella term within the Brassica family. Are there other mustard greens that would be acceptable to ferment like this? I love to know the Chinese names of them because it connects us to where the food originates. I am not a fan of renaming because it causes confusion. Sorry, that was a bit of a ramble but I just wanted you to know why I want to know more. I just purchased my seeds for the season and I am hoping one or more of my mustard varieties can be fermented. Also, back in the day, would these have been made in large batches and put into cold storage over the "winter"? Or, is this type of ferment to be used up within a month or so? I find it tempting to make a large batch but I worry that it will get too sour if I leave it too long.

[@SoupedUpRecipes]

The fresh vegetable is call gai choy.

[@angelad.8944]

@@SoupedUpRecipesoh thank you very much. 😃❤

[@edporter9355]

👍👍👍👍👍👍

[@JubeiKibagamiFez]

Nice. So this is a real preservative? How long do these last at room temp if they stay sealed?

[@angelad.8944]

If you leave them at room temperature they will just get more sour and even more sour to the point that they may be too unpalatable. I don't think they are meant to ferment that long. Mandy will have more information on that I am sure. I would put them in the fridge after a couple weeks so the cold can slow down the fermentation. I would think you need to use them up over a couple months though. I do wonder if this is one of those ferments that would have been put in a large pottery crock and set in a cold space over the cold season.

[@JubeiKibagamiFez]

@@angelad.8944 I would've thought with a 7% by weight salinity, it would keep a lot longer. When I do cabbage or daikon kimchi, I only do 2.5% by weight, then keep it in the fridge. Plus, I don't do a presalting and squeezing, either. I let the water from the veggies create the brine.

[@SoupedUpRecipes]

LOL! 7% is just the weight of the vegetable. However, you are also adding water to the jar. So that dilutes the sodium. You can keep this at room temperature for up to 1 year. However, after about 4 months, the pickles will start losing their crunchy texture, so I don't recommend leaving them for too long.

[@angelad.8944]

@@JubeiKibagamiFezMandy mentions the kneading with salt helps to keep the crunch of the greens. You could try this method out if you are interested, to see if it makes a difference to you and discover if you like the texture of this method. 🤔

[@angelad.8944]

@@SoupedUpRecipesCan we use the left over liquid as a starter for other ferments?

[@Jedediah90Warden]

What about regular mustard greens?

[@SoupedUpRecipes]

The regular mustard green in the USA is leafy variant. If you pickle it, it will come out with a similar taste but the texture is less crunchy.

[@johuuy189]

清洗后烫一下

[@tammynguyen9724]

volumn is so low, pls adjust

[@tic857]

"Not for snacking" While I eat pickled mustard green strips from a foil pack.

[@calatheaflamestar4924]

What if we *can't find any* of those greens? 😭

[@leelajapheth4051]

Y

[@huehue6948]

It's not a traditional chinese recipe. It's vietnamese.

[@dandeye5448]

I would only use the stalk of mustard green for pickle, this way all of my pickle pieces are crunchy (the leave are mushy some how). Of course, I don't throw away the leave, save it for stir fry with garlic, man to me it taste better than bok choy! ( no it's not bitter if you don't cut it off close to the stalk). For sanitizer mason jar i simply micro it for 2". I use my dehydrator to dehydrate the mustard. I like you salt the mustard with salt, then press into the jar before fill in the water, will try it out (I've been using only the brine to fill up the jar). ,