📝 About This Recipe
A staple of Cantonese home cooking, Ha Choi (Sui Choy) is a masterclass in the art of lacto-fermentation, transforming pungent, peppery mustard greens into a crunchy, tangy, and deeply savory condiment. This traditional recipe relies on a natural brine and the sun-drying method to achieve that signature 'crunch' and vibrant golden hue without any artificial colors. Whether stir-fried with pork or served as a cooling side to congee, these greens provide an addictive umami punch that defines the soul of Southern Chinese comfort food.
🥗 Ingredients
The Vegetables
- 2 pounds Gai Choy (Chinese Mustard Greens) (large head variety with thick stems)
- 2 inch piece Fresh Ginger (peeled and thinly sliced into coins)
- 2-3 pieces Bird's Eye Chilies (optional, slit lengthwise for a hint of heat)
The Fermentation Brine
- 4 cups Filtered Water (chlorine-free to ensure healthy bacteria growth)
- 3 tablespoons Sea Salt (non-iodized, such as Kosher or Himalayan)
- 1 tablespoon Granulated Sugar (to feed the lactobacillus)
- 1/2 cup Rice Water (the starchy water from rinsing rice; traditional for accelerating fermentation)
- 1 teaspoon Sichuan Peppercorns (optional, for a subtle floral aroma)
- 1/4 teaspoon Turmeric Powder (optional, for a brighter golden color)
👨🍳 Instructions
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1
Thoroughly wash the mustard greens under cold running water, ensuring you remove any grit trapped between the thick stems. Keep the heads intact or cut them into large quarters lengthwise.
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2
Blanch the greens in a large pot of boiling water for exactly 30 seconds. This 'shocks' the enzymes and helps maintain a vibrant color and crisp texture. Immediately plunge them into an ice bath.
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3
Drain the greens well and pat them dry. If you have a sunny spot, lay them on a bamboo mat or wire rack in the sun for 3-4 hours until they look slightly wilted and 'leathery'—this is the secret to the perfect crunch.
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4
In a medium saucepan, combine the filtered water, sea salt, and sugar. Bring to a boil, stirring until completely dissolved, then remove from heat and let it cool to room temperature.
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5
Once the brine is cool, stir in the rice water and turmeric powder (if using). The rice starch provides the necessary sugars for the lactic acid bacteria to thrive.
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6
Sterilize a 1-quart glass canning jar with boiling water and dry it thoroughly.
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7
Pack the wilted mustard greens tightly into the jar, layering the ginger slices, chilies, and Sichuan peppercorns between the leaves as you go.
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8
Pour the cooled brine over the greens, ensuring they are completely submerged. Leave at least 1 inch of headspace at the top of the jar.
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9
Use a fermentation weight or a small sanitized glass lid to keep the vegetables pushed down beneath the liquid level. Any greens exposed to air may develop mold.
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10
Seal the jar loosely (to allow gases to escape) and place it in a cool, dark place away from direct sunlight.
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11
Check the greens daily. After 2-4 days, the brine should look slightly cloudy and the greens will turn a dull olive-gold. Taste a small piece; if it is pleasantly sour and salty, it is ready.
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12
Once fermented to your liking, tighten the lid and transfer the jar to the refrigerator. This slows the fermentation process and keeps the greens crisp for up to 2 months.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the fermentation process and darken the vegetables. The sun-drying step is crucial; it removes excess moisture so the greens absorb the brine better and stay crunchy. If you see a white film on top (Kahm yeast), simply skim it off; however, if you see fuzzy mold or smell something putrid, discard the batch. Use 'Rice Water' from the second or third rinse of your dinner rice—it contains the perfect amount of starch to kickstart the brine. To use the finished product, always rinse the greens briefly under cold water to remove excess saltiness before cooking.
🍽️ Serving Suggestions
Finely mince and stir-fry with ground pork, garlic, and a splash of soy sauce for a classic 'Ha Choi Yuk Mo' dish. Slice thinly and serve as a topping for hot bowls of pork bone congee or rice noodle soup. Pair as a refreshing, acidic side dish for fatty meats like roasted pork belly or braised duck. Mix into a cold noodle salad with sesame oil and chili crisp for a quick lunch. Serve alongside steamed fish to provide a salty-sour contrast to the delicate seafood.