Ken Hom

Pickled Chinese Mustard Greens

Preparation info
  • Makes

    4 cups

    .
    • Difficulty

      Medium

Appears in
Chinese Technique
Chinese Technique

By Ken Hom

Published 1981

  • About

Ingredients

  • 2 pounds whole stems of Chinese mustard greens or whole vegetable

Method

Pickling

  1. Totally immerse the vegetables in the brine in a ceramic pot.

  2. Press the vegetables into the brine and add cold water to cover. Cover the pot and leave it at room temperature.