📝 About This Recipe
Known as 'Ham Choy' in Cantonese, these fermented mustard greens are a cornerstone of Southeast Asian home cooking, offering a complex profile of sour, salty, and deeply savory 'umami' notes. This traditional preservation method transforms the naturally bitter Gai Choy into a golden, crunchy pickle that brightens any palate. Whether used as a pungent condiment or a soulful base for braised meats, this recipe captures the authentic essence of ancient fermentation techniques.
🥗 Ingredients
The Greens
- 2.5 pounds Large Head Mustard Greens (Gai Choy) (look for heads with thick, succulent stems)
The Brine Base
- 6 cups Filtered Water (chlorine-free is essential for fermentation)
- 3 tablespoons Sea Salt (non-iodized, such as Kosher or Himalayan pink salt)
- 1 tablespoon Granulated Sugar (feeds the beneficial bacteria)
- 1 cup Rice Water (reserved from washing white rice; adds starch for fermentation)
Aromatics & Flavor Boosters
- 2 inch piece Fresh Ginger (sliced into thin coins)
- 4 pieces Garlic Cloves (smashed)
- 3 pieces Bird's Eye Chilies (split lengthwise for a hint of heat)
- 1/2 teaspoon Turmeric Powder (optional, for a vibrant yellow color)
- 1/2 teaspoon Szechuan Peppercorns (for a subtle citrusy numbing note)
👨🍳 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. Do not chop them yet; keep the leaves attached to the core.
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2
Wilt the greens to make them pliable. You can either leave them out in the sun for 4-6 hours until they feel soft and rubbery, or blanch them in boiling water for exactly 30 seconds followed by an ice bath.
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3
Once wilted and dried of excess surface moisture, cut the mustard greens into 2-inch wide pieces, including the thick stems and the leafy tops.
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4
In a large mixing bowl, sprinkle 1 tablespoon of the salt over the greens. Massage the salt into the stems for 3-5 minutes until the greens release some liquid and become dark green and bruised.
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5
Prepare the brine by combining the filtered water, rice water, remaining 2 tablespoons of salt, and sugar in a pitcher. Stir until completely dissolved.
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6
Sterilize two 1-quart wide-mouth glass jars with boiling water and let them air dry completely.
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7
Place the ginger slices, smashed garlic, chilies, and turmeric (if using) at the bottom of the jars.
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8
Pack the salted mustard greens into the jars, pressing down firmly with your fist or a wooden tamper to remove any air pockets.
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9
Pour the brine over the greens until they are completely submerged. Leave at least 1 inch of headspace at the top of the jar.
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10
Place a fermentation weight or a small clean glass lid inside the jar to keep the greens submerged under the brine. This is crucial to prevent mold.
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11
Wipe the rim of the jar clean and seal with a fermentation lid or a loose-fitting standard lid to allow gases to escape.
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12
Store the jars in a cool, dark place (65-75°F) for 4 to 7 days. Check them daily to ensure the greens remain submerged.
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13
Taste the greens on day 4. They are ready when they have turned from bright green to an olive/dull yellow and have a sharp, pleasant tang.
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14
Once the desired sourness is reached, remove the weight, tighten the lid, and transfer the jars to the refrigerator to slow down the fermentation process.
💡 Chef's Tips
Always use filtered or spring water, as chlorine in tap water can kill the beneficial lactobacillus bacteria. The 'rice water' (the cloudy water from rinsing rice) provides extra starch that helps kickstart the fermentation and adds body to the brine. If you see a white film (Kahm yeast) on the surface, simply skim it off; however, if you see fuzzy mold or smell something putrid, discard the batch. Ensure your hands and all equipment are impeccably clean to prevent the growth of bad bacteria. For a deeper flavor, you can add a piece of dried licorice root or a star anise to the brine.
🍽️ Serving Suggestions
Finely mince the fermented greens and stir-fry them with ground pork, garlic, and chilies for a classic 'Meigan Cai' style dish. Slice them thinly and use as a topping for Taiwanese beef noodle soup to cut through the richness of the broth. Serve chilled as a side dish (tsukemono style) alongside steamed fish and white rice. Add them to a sour and spicy soup base with silken tofu and white pepper. Dice them into an omelet with scallions for a savory, tangy breakfast.