How to make Asian Pickled Mustard Greens

Asian Pickled Mustard Greens 

GAI CHOI vegetables

 pickling solution of sugar-salt and turmeric liquid

 soak and washed Gai Choi 3 times

 spicy red chillis

 blanch quickly in a big pot of boiling water

 squeeze dry the veg.

 dry glass bottle,

 add pickling solution to cover the veg. add 2 table spoon of veg in each bottle, keep in fridge.

 after three days.

 From a young age, I watched Grand pa Chan and mother make our own Cantonese Mustard green pickle.酸菜

We loved this sweet and sour and crunchy pickle. My sisters have different modified ways. 

Unfortunately, the water engineer is not keen in the preservatives in the shop bought ones, and if I made them, his words of botulism rings in my ear.  

I decided to make some when daughter G asked for some Giam Chye fish. I happen to have just bought the GAI CHOI vegetables. 

Here's how I made it:

In a big pot. put 8 cups of cold water, 

4 table spoons of sugar

4 table spoons of salt

1 table spoon of turmeric.

4 very spicy hot chilli.

Heat them and stir until sugar and salt is dissolved.

Cool the sugar-salt liquid. To cool quickly, put the pot in a basin of cold water, changing the cold water frequently.

Three bundles of GAI CHOI,

cut into 1 and 1/2 inch lengths, quick soaks of veg in lots of water, and drain. Check if there is no more sediments left.

In a big pot of boiling water, quickly blanch the Veg, stir quickly, when veg turns bright green. Remove from heat.

Drain the veg from the hot water, pouring vegs and water into a sieve.

Put veg into a basin of cold water, move it around, do this three times, until the veg are cool to touch.

In the sieve, squeeze the veg until they are quite dry. Put the veg into clean bottles.

When the the sugar-salt liquid is cooled, add 4 spoons of vinegar. Add to the veg in the bottle. Cover and keep in fridge.

Pickle should be ready in 3 days. The end product is yellow due to the turmeric. My mum did not use turmeric, her pickles are a dull yellow.

The finished product should be crunchy, sour, and super delicious.