Pickled Mustard Greens

Ingredients

• 2 pounds mustard greens (gai choy) – trimmed and washed
• 3 tablespoons kosher salt (non-iodized)
• 8 cups water

Instructions

1. Wash a 2-quart glass jar and lid in hot soapy water, rinse well, and let air-dry. If desired, rinse with boiling water to sanitize, then cool completely.
2. Make the brine: Warm 2 cups of the water just enough to dissolve the kosher salt, stirring until clear. Add the remaining 6 cups cold water to bring the brine to room temperature.
3. Prepare the mustard greens: Remove any bruised or tough outer pieces. Halve thick stems lengthwise so pieces are of similar thickness. Rinse thoroughly, shake off excess water, and air-dry until no visible surface moisture remains, about 30–60 minutes.
4. Pack the mustard greens tightly into the jar, tucking leaves and stems so they sit below the shoulder of the jar and leaving about 1.5 inches of headspace.
5. Pour the brine over the greens until they are covered by at least 1 inch of liquid. Place a fermentation weight (or a small sealed bag filled with a little brine) on top to keep everything fully submerged. Wipe the rim clean.
6. Close the jar finger-tight (or fit an airlock lid) and set it on a tray at cool room temperature (68–72°F), out of direct sunlight.
7. Ferment for 3–5 days. If using a standard lid, burp the jar once daily to release gas and press the greens down to keep them submerged. Look for small bubbles and a gradually cloudier brine as signs of active fermentation.
8. Begin tasting on day 3. When the greens turn yellow-green, smell pleasantly tangy, and taste bright-sour with reduced mustard heat, they are ready.
9. Tighten the lid and refrigerate at least 24 hours before using to settle flavors. Store refrigerated for up to 2 months, keeping the greens submerged and using clean utensils each time.