If your favorite Chinese relatives have everything…this is one of those gifts from the heart that will be appreciated, devoured and easy/inexpensive to make.
Plus after all these years you can get them in on the mason jar train. As anthropologie has mastered…if its in a jar and has a glorious ribbon tied to it, it’s good as sold!
Ingredients: vinegar, salt, sugar, water, chinese mustard, air tight jars
Clean and sanitize jars
Cut off ends of fresh Chinese mustard to remove the dirt. Throughly clean all leaves.
Boil a pot of water
When water boils, using tongs quickly submerge each leaf into the water for 3-5 seconds. Do this for all the leaves. Let drain in colander.
Wait 5 minutes and squeeze like you are almost wringing out the liquid from the blanched leaves. *this is the essential part because you are squeezing out the bitter liquid of the vegetables. * Set aside in colander for remainder of liquid to drain as much as possible.
Get out your jars, for each jar, add 1cup of warm water, 1 cup of vinegar and 2 teaspoon sugar and 1 teaspoon salt to the mix. Mix around with a fork or chopstick to dissolve. Adjust ingredients to your preference…
Place wrung out blanced leaves into the jar. It’s ok if the liquid doesn’t fill to the top. Aim for 3/4 liquid submersion. As the vegetables wilt it will sink down.
Seal jar and let it sit on the counter away from sunlight and heat for 2-3 days. It will fade in color. Then transfer to fridge and let magic marination happen for another 3-5 days before consuming.
Perfect chopped up for Taiwanese belly pork buns, atop Shanghai noodle broth or with eggs for congee.