Preserved Chinese Mustard
Enjoy the depth of flavor of fermented chinese mustard. A traditional preservation technique that transforms flavor and improves gut health! Eat it with noodle soups, stir-fried vegetables, spring rolls and sandwiches.
Preserved chinese mustard is one of the most frequent sides in Chinese and Taiwanese cuisine, it is acidic and pungent and goes very well with fatty foods. What captivates us most about this is the spontaneity of the fermentation process, and how time and simple process can lead to a very interesting result.
Wash and dry 1 kg of chinese mustard. Add 35 g of salt evenly by rubbing all over and inside of mustard leaves
Transfer salted chinese mustard to plastic container. Press mustard with another container and add weight. Press for 3h until mustard softens and loses liquid
Fill jar with, and submerge in pot of boiling water for 10m to sanitize. Remove, drain and air dry
Remove weighted container, squeeze chinese mustard and save liquid
Place salted mustard in jar and completely cover with drained liquid. Ensure that mustard is submerged
Cover with a thin cloth held by an elastic band and leave to ferment for 14d at room temperature
Remove leaves from brine and wash under water. Squeeze to remove excess water and transfer to a bowl
Remove tough part of stalks
Stack and thinly slice. The Preserved Chinese Mustard is ready
Yield 10 tbsp
Chinese Mustard1 kg