📝 About This Recipe
Rubing is a traditional, deeply savory fermented vegetable paste hailing from the heart of Sichuan province, known for its complex layers of funky, salty, and spicy notes. Unlike common pickles, this 'paste' relies on the slow fermentation of mustard greens and aromatics to create a concentrated flavor base that acts as a natural MSG. It is a versatile pantry staple that transforms simple stir-fries, soups, and noodle dishes into masterpieces of Sichuan soul food.
🥗 Ingredients
The Vegetable Base
- 2 lbs Broadleaf Mustard Greens (Gai Choy) (washed and thoroughly air-dried until slightly wilted)
- 200 grams Daikon Radish (peeled and finely diced)
- 3 tablespoons Sea Salt (non-iodized is essential for fermentation)
Aromatics and Spices
- 50 grams Fresh Ginger (peeled and minced)
- 6-8 pieces Garlic Cloves (finely minced)
- 1 tablespoon Sichuan Peppercorns (toasted and coarsely ground)
- 10-15 pieces Dried Thai Bird's Eye Chilies (stemmed and chopped)
- 2 pieces Star Anise (ground into a fine powder)
The Fermentation Starters
- 2 tablespoons Baijiu (High-proof Chinese Sorghum Wine) (or high-proof vodka to prevent mold)
- 1 tablespoon Granulated Sugar (to feed the lactobacillus)
- 1/4 cup Toasted Rapeseed Oil (Caiziyou) (to seal the top of the jar)
👨🍳 Instructions
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1
Begin by wilting your mustard greens. After washing, hang them or lay them out in a cool, ventilated area for 6-8 hours until they feel leathery and have lost about 20% of their moisture.
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2
Finely mince the wilted mustard greens and the diced daikon. The pieces should be no larger than 1/4 inch to ensure a paste-like consistency after fermentation.
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3
Place the chopped vegetables in a large non-reactive mixing bowl and sprinkle with the sea salt. Massage the salt into the vegetables for 5 minutes until they release their juices and become soft.
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4
Add the minced ginger, garlic, chopped dried chilies, ground Sichuan peppercorns, and star anise powder to the bowl.
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5
Incorporate the sugar and the Baijiu. The alcohol acts as a preservative and adds a characteristic floral fermented aroma.
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6
Mix all ingredients thoroughly with your hands (wear gloves if sensitive to spice) until the spices are evenly distributed and the mixture looks wet.
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7
Sterilize a 1-quart glass fermentation jar with boiling water and dry it completely. Any residual tap water can introduce bad bacteria.
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8
Pack the vegetable mixture into the jar tightly using a muddler or the back of a spoon. Press down firmly to eliminate all air pockets; air is the enemy of this anaerobic process.
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9
Once the jar is packed, leaving about 2 inches of headspace, pour the toasted rapeseed oil over the top to create an airtight seal.
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10
Wipe the rim of the jar clean. Seal the lid tightly. If using a traditional Sichuan water-seal jar, fill the moat with salt water.
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11
Store the jar in a cool, dark place (60-70°F) for 14 to 21 days. You will notice the color shift from bright green to a dull, olive khaki.
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12
Taste the paste after 2 weeks. It should be pleasantly sour, salty, and deeply aromatic. Once the desired flavor is reached, move the jar to the refrigerator to slow down fermentation.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of beneficial bacteria and turn the vegetables dark. Ensure all equipment is bone-dry; a single drop of unboiled water can cause the paste to develop white mold. If you see a thin layer of white yeast (kahm yeast) on the surface, simply scrape it off; however, if you see fuzzy or colorful mold, discard the batch. The longer it ferments, the more 'funky' and acidic it becomes; 3 weeks is the sweet spot for most palates. Use a clean, dry spoon every time you scoop from the jar to prevent cross-contamination.
🍽️ Serving Suggestions
Stir-fry 2 tablespoons of Rubing with minced pork and serve over plain white rice for a classic Sichuan 'Shaozi' meal. Add a dollop to a bowl of hot noodle soup to instantly create a rich, savory broth. Use it as a marinade for steamed fish to cut through the richness and add a bright acidity. Mix with a little sesame oil and sugar to use as a pungent dipping sauce for blanched greens. Incorporate into a mapo tofu base for an extra layer of fermented complexity.