Maybe it’s just me, but when the words “pickled vegetables” come to mind, my first thoughts are “kimchi,” “dill pickles,” and “sauerkraut.” But have you heard of “suan cai” (pronounced swan chai)? It’s the Chinese take on pickles and is sososososo easy to make. If you have salt and water on hand, you’re already 2/3 of the way there! The remaining third is Chinese mustard greens (gai choy) – a sour, bitter vegetable that, on its own, I’m not a super fan of, but with time and a visit from the bacteria squad, becomes a quintessential addition to your bowl of Taiwanese beef noodle soup.
Although suan cai, in its most basic form, is just salt, water, and vegetables, there are a few ways to change up the flavor. Namely, adding other spices like sichuan peppercorns or dried chili peppers. Regardless of how you decide to make it, make sure to keep it in a cool, dark place while the fermentation fairy comes to bless your food. I opted for underneath my kitchen sink. Needless to say, my roommate was surprised to see a jar of suan cai chilling next to our trash bags and extra dish soap. Is it really that surprising though? Our house is littered with glass jars of all my experiments.
Ingredients
- 1 pound of Chinese mustard greens
- 1 tablespoon of sea salt
- 1 tsp of sichuan peppercorns (optional)
- 2 minced dried chili peppers (optional)
- 1 air-tight glass jar
Instructions
- Separate and wash the mustard green leaves
- Pat down the leaves with a paper towel
- Rub the leaves with salt and air-dry for 1 hour to draw out the water
- Tightly pack the greens into the jar, sprinkling the peppercorns/chili pepper between each leaf
- Fill the jar to the top with water
- Seal the jar and store in a cool, dark place for 14 days (or until yellowish/sour)