Comments on: Pickled Mustard Greens

By: jessica

jessica — Sun, 12 Feb 2012 04:29:15 +0000

Allen, I’d love to know!! Take pics!

By: Allen

Allen — Sun, 12 Feb 2012 03:52:22 +0000

I wonder how different the Chinese Mustard Green from the Mustard Greens we grow here in the south? I bet this recipe would be good with Turnip greens too. I’ll have to try that out and let you know.

By: Terri

Terri — Mon, 18 Jul 2011 19:46:29 +0000

Thank you . I have been looking every where for this. Now I start the search for spicy preserved oriental Cucumbers.

By: jessica

jessica — Sun, 21 Nov 2010 21:33:03 +0000

Bob, there’s no exact measurement for this because it will vary depending on water and the temperature. The process Roy describes is a bit different, maybe a Japanese style of pickling.

By: Bob

Bob — Sun, 21 Nov 2010 19:25:55 +0000

Thanks for the reply. I’ll give that a shot.

By: Roy

Roy — Sun, 21 Nov 2010 02:51:16 +0000

Bob I hope I am answering the right question here, I’ll try any way. My wife of 43 years, Japanese, Uses a glass or plastic container useuly a big Plastic bowl ( 1gal size) puts her veggies, Mustard Greens, small white radishes, Nappa cabbage, turnips wit or without tops, about anything you want pickeled. Throws in a handful of salt, and then layers veggies, and a thin coat of salt however thick she wants to make it, put in some red peppers or other hot peppers if you like them hot. Put a plate or flat disc, fresby, whatever fits the bowl on top of the veggies being pickeled. Set a gallon jug of water on the plate for pressing as they cure. Useuly a day is long enough unless it is really cool where you cure them, carrots and turnips would take longer then Napa. Don’t add water, it will come with the salt. After a day of cureing, rinse the salt off slice and eat, you can use soy, or Korean Kinchi paste, citrus paste, anything you like with the pickles. Last about week then get too salty. Sorry so long winded. Roy ( No measurements for anything, If you put too much salt you just wash it off)

By: Bob

Bob — Sun, 21 Nov 2010 01:40:54 +0000

How much salt do you use per pound of mustard greens?

By: jessica

jessica — Wed, 29 Sep 2010 21:02:26 +0000

Yummyum, these are supposed to be sour. The process turns them sour and the 1 tablespoon of vinegar is really just to prevent mold.

By: yummyum

yummyum — Wed, 29 Sep 2010 20:57:15 +0000

“Fill the jar with water and top with about a tablespoon of white vinegar. This is just to prevent mold.”

Would these turn out sour?

By: jessica

jessica — Thu, 28 Jan 2010 04:14:21 +0000

orchidpavillion, awesome! Let me know how it goes!