Pickled Mustard Greens, Chinese Style | Recipe Cart
Much of this recipe is malleable, but the ratio of salt to water is not: Too much and you kill any ferment, too little and everything can rot. Your nose is a go
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Cooking tools:
- Pot
- Kitchen scale
- Vessel
- Fermenting crock
- Mason jar
- Jelly jar
- Chopstick
- Skewer
- Baking sheet
- Colander
- Whisk
- Spoon
- Airtight container
- Measuring spoon
- Kitchen towel
- Stove
- Refrigerator
- Weights
Ingredients
- 3 quarts water
- 3/4 cup kosher salt ((see instructions))
- 3 to 5 star anise
- 5 to 10 dried chiles, (broken in half)
- 1 tablespoon Sichuan peppercorns ((optional))
- A 2-inch piece of ginger, (sliced thin)
- 1 cinnamon stick
- 2 tablespoons molasses or brown sugar
- 1 1/2 pounds mustard greens, (cut into large pieces)
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