Homemade Salted Mustard Recipe (suan Cai)

Salted mustard is not hard to find in Jakarta, there are many who sell it and the quality is good. Starting from traditional markets, supermarkets to online shops there are also. In some areas in Java and outside Java, it may be difficult to find preserved vegetables, so you have to make your own. Making mustard greens is not difficult, nor is it complicated, the main obstacle is that it is difficult to find bitter mustard or its Latin name is Brassica junceathis. Mustard for salted mustard is different from common mustard such as caisim or pak choi, bitter mustard has a large body, stocky body, thick and hard stems and wide and thick leaves. It tastes a bit bitter and doesn't taste good when it's processed fresh, because it's generally processed into preserved mustard greens, whether it's the salty version like this or the sweet and spicy version commonly called candied mustard greens. But in some areas that produce bitter mustard, this vegetable is generally cooked like spinach and kale in general, whether it's boiled and dipped in chili paste or processed in vegetable bobor. I have never tried it, it is said that for those who have cooked it, it tastes delicious, not inferior to other vegetables.

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just try and taste

Salted mustard greens Yet, it's lower in vitamins C and E ( 5 ). Pickled mustard greens, often referred to as takana in Japanese and Chinese cuisines, are similar in calories, carbs, and fiber as raw mustard greens. But they do lose some nutrients during pickling, especially vitamin C ( 6 ).

Salted mustard greens These pickled/salted mustard greens are commonly used in stir fried dishes like squid with pickled vegetable or stir fried chicken on the bone with pickled vegetables over rice, both of which are favorites of some family members.

Salted mustard greens Chinese mustard greens, also known as gai choy in cantonese or 芥菜 [jiè cài] in Mandarin, is a type of mustard plant.

Salted mustard greens Add these leafy greens to your diet by: Mixing mustard greens into a chopped salad. Blending them into a smoothie. Adding them to soups and stews. Stir-frying the greens with a healthy fat and an acid like lemon juice to balance the taste. Roast mustard greens seasoned with garlic and spices as a side dish. More items.•

Salted mustard soup Taste a small piece of vegetable to test the saltiness. If it is too salty, soak in a bowl of water for 5 to 10 minutes. Tip: Do not oversoak or the salted veg will become tasteless. Recommended to soak for NOT more than 10 minutes.

Salted mustard soup Add garlic and mustard greens and season with salt and pepper. Cook, stirring often, until greens are wilted, about 5 minutes. Add beans and stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors meld and soup is thickened slightly, about 10 minutes.

Salted mustard soup Chinese mustard greens, also known as gai choy in cantonese or 芥菜 [jiè cài] in Mandarin, is a type of mustard plant.

Salted mustard soup Storing: Mustard greens should be stored in a plastic bag in the refrigerator. They should keep fresh for about three to four days. Freezing: Wash and remove any damaged pieces. Drop into boiling water for three minutes, cool the greens immediately in ice water, drain thoroughly and place in freezer bags.

Salted mustard duck soup recipe Taste a small piece of vegetable to test the saltiness. If it is too salty, soak in a bowl of water for 5 to 10 minutes. Tip: Do not oversoak or the salted veg will become tasteless. Recommended to soak for NOT more than 10 minutes.

Salted mustard duck soup recipe The study, published in the Chinese Journal of Cancer, found that those who consumed salted vegetables at least once a week had four times the risk of developing NPC as compared to those who never or rarely ate salted vegetables.

Salted mustard duck soup recipe Squeeze moisture from the mustard greens and then pack them into jar. Pour cooled brining solution into the jar to keep those mustard greens covered. Cover the top with plastic sheet & tide it up with rubber band, then cover by lid and set aside to in a cool place to ferment for 5-7 days.

Salted mustard cabbage Chinese mustard greens, also known as gai choy in cantonese or 芥菜 [jiè cài] in Mandarin, is a type of mustard plant.

Salted mustard cabbage Mustard greens can be eaten raw or cooked–steamed, sautéed, or simmered. Prepare mustard greens like you would spinach, but expect a stronger flavor. The strongest tasting of the so-called bitter greens—mustard has a sharp, biting peppery taste that can sting like a strong radish.

Salted mustard cabbage Yet, it's lower in vitamins C and E ( 5 ). Pickled mustard greens, often referred to as takana in Japanese and Chinese cuisines, are similar in calories, carbs, and fiber as raw mustard greens. But they do lose some nutrients during pickling, especially vitamin C ( 6 ).

Salted mustard cabbage gai choy

Salted mustard recipe People use suan cai to cook fish. Some like to use it for stir fry or stir fry with meat. Or, people use it as a side dish for noodles. Taiwanese beef noodles is one of the famous noodles that is always served with suan cai.

Salted mustard recipe The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tsatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. This preservation process is similar to that used to produce Korean kimchi.

Salted mustard recipe Suan cai Gently wash the cabbage. Boil a pot of water then add washed cabbage. Take it out of water, and rub salt onto every leaf. After that, put the cabbage into a clean pot or jar. Let this mixture ferment for 21 days or 4 weeks in a shaded, cool area.

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