How to choose and preserve mustard greens? Mustard greens can also be used to make pickled vegetables like sauerkraut, sushi, and pickled mustard greens.

Nutritional Value of Mustard Greens

Described as having a “bitter taste followed by sweetness,” mustard greens are a highly nutritious vegetable. They are rich in vitamin A, B vitamins, vitamin C, niacin, calcium, carotene, and dietary fiber. Today, we’ll introduce leafy mustard greens, including large and small mustard greens. They are excellent with oily meats, such as pork ribs or chicken in soups. But how do you choose mustard greens? And how do you store them after you get them home?

How to choose and store mustard greens?

When buying mustard greens, choose clean, intact, undamaged, with tender, spot-free leaves. They are plump, broad, and lustrous green. They have thick, juicy roots. These are the freshest mustard greens.

Mustard greens are also relatively easy to store. Simply wrap it in a clean plastic bag and refrigerate for about 7 days. If you want to keep it longer, consider cutting it into pieces and freezing it.

Mustard greens can also be used to make pickled vegetables, such as sauerkraut, fork choy, and preserved mustard greens.

Sun-dry fresh mustard greens and place them in a jar. Press them with stones for 3-4 days, then rearrange them. Then, sprinkle with salt, press them, and ferment them repeatedly. This creates “sauerkraut,” which has a crisp texture and a rich, sour aroma.

Sun-drying and repeatedly fermenting sauerkraut, followed by fermenting in a wine jar for several months, creates “fork choy,” which has a mild acidity and a refreshing flavor.

After the fork choy is completely dried, roll it into a ball to create the sweet and sour preserved mustard greens!

Recipes for sauerkraut, fork choy, and preserved mustard greens:

Sauerkraut (also known as salted mustard greens) is a key ingredient in Hakka cuisine. Among the classic banquet dishes, “Four Stews and Four Stir-Fries,” is braised pork belly with sauerkraut. Stewing pickled mustard greens with pork belly, spare ribs, or duck creates a soup with a sweet and sour flavor.

Fucai (also known as fucai) has a flavor somewhere between pickled mustard greens and preserved mustard greens. It has a milder acidity than pickled mustard greens and a lighter flavor than preserved mustard greens. It’s also a great addition to pork ribs or sliced meat.

Preserved mustard greens (or preserved mustard greens) likely remind many people of the dish “Pruned Mustard Greens with Pork Belly.” To prepare it, cut the preserved mustard greens into sections and layer them over pork belly. After seasoning and steaming, the dish is then inverted on a plate, hence the name “Pruned Mustard Greens with Pork Belly.”