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

Method

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

Ingredients 

1 part sugar

3 parts water

1 part vinegar

Method

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.

Enjoy

 


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