雜貨舖THE GROCER
Pickled mustard greens
鹹酸菜
Mustard greens, usually the big-headed kind, salted and fermented until yellow-green, salty, sour and crisp. Cantonese and Chaozhou homes boil it into peppery pork-stomach soup, and in hotpot it makes the pickled-mustard version of the peppery pork-bone base, sliced and added with the corn for the last half hour. In Australia it is on the Chinese grocer's pickle shelf, vacuum-packed or in jars; supermarkets do not usually carry it.
Cautions: read first
- Very salty, so hold back the salt once it is in; some brands contain preservatives, so read the ingredients if anyone is sensitive.
Preparation
Rinse, soak fifteen minutes to draw out some salt, squeeze dry and slice.
Origin
Guangdong and Chaoshan. Vacuum packs and jars on the Chinese grocer's pickle shelf; not usually at supermarkets. Rinsed snow vegetable stands in, milder and less sour.
Availability in Australia
Easy to find
