Friday, 1 November 2013

Recipe - How To Make Pickled Mustard Green (Kiam Chye)

The pickled mustard green is sweet, sour, salty and crunchy preserved vegetable. It is a very versatile ingredient for making soup and stir fry. It is also eaten on its own as a side dish. I use it often to add flavour in steaming fish. It is also easily available in the market or supermarket. A very popular recipe is the kiam chye ark or duck with salted mustard leaves (link)

But if you like to make you own pickled mustard green, here is my take. Making your own pickled mustard green means you can make it less salty, sweet or sour according to your taste.

This recipe is broken into 2 parts. The first part is to prepare the mustard green and the second part is to pickle the mustard.

(Note. I added a chilli to spice up the pickle)

Part A

Mustard Green

300gms fresh mustard green
80gms salt
360mls water


Cut mustard green into bite size and soak in salt solution for about 7 to 8 hours
After 7 to 8 hours drain off water and wash 4 times to reduce saltiness.
Then squeeze out excess water from the mustard green
Place the mustard green in a container

Part B

Sugar Vinegar Solution

1 part sugar
3 parts water
1 part vinegar


Boil the ingredients
Turn off heat once solution is boiled and wait for 6 minutes
Pour sugar vinegar into the container of mustard green 
Let it cool
Cover and keep in the fridge
After 2 days the pickled mustard green is ready to be eaten.


A four minute video on how to make the pickled mustard green.

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