Preserved Mustard Greens (Mui Choy)
Sun-dried mustard greens cured with salt and sugar into a tangy, deeply savory preserve.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher
Mui choy is made by wilting mustard greens in salt, sun-drying them to concentrate flavor, then fermenting with sugar until pleasantly sour and umami-rich. It's a pantry staple in Cantonese and Hakka cooking, often braised with pork belly or steamed with ribs. The process takes several days but requires only occasional attention.
Ingredients
- 4 pounds mustard greens (gai choy), whole stalks
- 1/2 cup coarse salt
- 1/3 cup sugar
- 2 tablespoons rice wine
Method
-
Trim the root ends of the mustard greens and separate the stalks. Rinse thoroughly under cold water to remove grit, then shake off excess water.
-
Lay the mustard greens out on bamboo trays or racks in direct sun and let wilt for 1 full day, turning once, until the leaves go limp and slightly leathery.
-
Bring a 6-quart saucepan of water to a rolling boil. Blanch the wilted greens in batches for 30 seconds each, just until they turn a darker olive green, then transfer to a colander to drain.
-
Spread the blanched greens on clean trays and set in the sun again for 1 day, until noticeably shrunken and dry to the touch but still pliable.
-
Chop the dried greens into 1-inch pieces and transfer to a large bowl. Sprinkle with the coarse salt and massage firmly with your hands for 3 to 4 minutes until the greens soften and release liquid.
-
Add the sugar and rice wine, tossing to coat evenly, then pack the mixture tightly into a clean glass jar, pressing down to remove air pockets and submerge the greens in their own liquid.
-
Seal the jar and let ferment at room temperature, out of direct light, for 3 days, pressing the greens down once a day to keep them submerged.
-
Check the greens; they should taste tangy and smell pleasantly sour. Transfer the jar to the refrigerator and store for up to 2 months, using as needed in braises and steamed dishes.
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Preserved Mustard Greens (Mui Choy)
Mui choy is made by wilting mustard greens in salt, sun-drying them to concentrate flavor, then fermenting with sugar until pleasantly sour and umami-rich. It's a pantry staple in Cantonese and Hakka cooking, often braised with pork belly or steamed with ribs. The process takes several days but requires only occasional attention.
Make ahead 32 oz 35 cal
Ingredients
- 4 pounds mustard greens (gai choy), whole stalks
- 1/2 cup coarse salt
- 1/3 cup sugar
- 2 tablespoons rice wine
Method
- 1
Trim the root ends of the mustard greens and separate the stalks. Rinse thoroughly under cold water to remove grit, then shake off excess water.
- 2
Lay the mustard greens out on bamboo trays or racks in direct sun and let wilt for 1 full day, turning once, until the leaves go limp and slightly leathery.
- 3
Bring a 6-quart saucepan of water to a rolling boil. Blanch the wilted greens in batches for 30 seconds each, just until they turn a darker olive green, then transfer to a colander to drain.
- 4
Spread the blanched greens on clean trays and set in the sun again for 1 day, until noticeably shrunken and dry to the touch but still pliable.
- 5
Chop the dried greens into 1-inch pieces and transfer to a large bowl. Sprinkle with the coarse salt and massage firmly with your hands for 3 to 4 minutes until the greens soften and release liquid.
- 6
Add the sugar and rice wine, tossing to coat evenly, then pack the mixture tightly into a clean glass jar, pressing down to remove air pockets and submerge the greens in their own liquid.
- 7
Seal the jar and let ferment at room temperature, out of direct light, for 3 days, pressing the greens down once a day to keep them submerged.
- 8
Check the greens; they should taste tangy and smell pleasantly sour. Transfer the jar to the refrigerator and store for up to 2 months, using as needed in braises and steamed dishes.