Pickled mustard greens are a popular dish in Hmong cuisine.[1] In Laotian it’s called som pak.[2][unreliable source?] The dish is traditionally made by putting fresh mustard greens into a container, typically a large pot, along with rice water, chillies, salt, and other spices if desired.[2] The pot is then left usually at room temperature or in a sunny spot to ferment. After a few days, the pickled mustard is ready to eat. In modern practice, vinegar is sometimes added to the mixture to speed up the preparation of the dish.[2][3]
"Pickled mustard greens" is a common dish across East and Southeast Asia, although the English phrase is non-specific. In China there is xuě cài (雪菜), made with a leafy mustard variety called xuě lǐ hóng (雪里蕻), and in Southern China haam choy, made with gai choy mustard leaf.[4] Japanese pickled mustard greens are called takanazuke (高菜漬け), which is marinated in vinegar, sugar, salt, and an umami soy-based sauce.[5]
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Pickled Mustard Seed
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Pickled Mustard Seeds
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References
- ^ Cha, Dia; Livo, Norma J. (2000). Teaching with folk stories of the ... - Dia Cha, Norma J. Livo - Google Books. ISBN 9781563086687. Retrieved 2011-09-28.
- ^ a b c Somchai (2007-10-28). "Lao Bumpkin: Som Pak (gaht) or pickled mustard greens". Laobumpkin.blogspot.com. Retrieved 2011-09-28.
- ^ Her, Cindy (1 June 2022). "Grandma's Pickled Mustard Greens: Puj's Zaub Qaub [Preserving Grandma's Recipe]". C.HawjCreations. Retrieved 12 November 2023.
- ^ "Pickled Mustard Greens: Grandma's Homemade Haam Choy". The Woks of Life. 16 December 2020. Retrieved 12 November 2023.
- ^ "Fried Rice with Pickled Mustard Greens (Takana Chāhan)". RecipeTin Japan. 24 October 2023. Retrieved 13 November 2023.
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This page was last edited on 21 April 2024, at 02:41