Pickled Mustard Greens
An indispensable partner for beef noodles! Fermented Karasina with Concentrated Sourness and Flavor
Description
A traditional Taiwanese pickle made by salting and lactic-acid fermenting Jie Cai (a mustard green). Its intense acidity and unique umami elevate greasy meat dishes to a supreme taste.
Classification: For Adults,Refrigerated Foods,Taiwanese Fermented Mustard Greens
Shops selling Pickled Mustard Greens
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Jie Cai(Mustard greens)
- Coarse salt
Instructions
- [Prep/Usage]
- [Desalting (Must)] Whole heads sold in markets are very salty. Wash well, chop to purpose, soak in water for 10-
- mins to desalt moderately, squeeze firmly.
- [Frying (for Topping)] Fry minced Suan Cai with a little oil, garlic, chili, and sugar until moisture evaporates (this is the 'Chao Suan Cai' garnished on Beef Noodles or Gua Bao).
- [Soup (Suan Cai Du Pian Tang)] Simmering with pork stomach or duck melts acidity and umami into the soup, creating a supreme refreshing broth.
Learn more Substitutes, pairings, tips
Key spices
Intense acidity and aroma of lactic fermentation
Substitutes at Japanese supermarkets
Japanese Takana-zuke or Nozawana-zuke (acidity differs slightly)
Pairing
Beef Noodles, Gua Bao (Taiwanese burger), Pork offal soup
Trivia
[For Adults] A high hurdle for kids disliking sourness, but adults realize Beef Noodles aren't complete without this 'Suan Cai acidity'. The crystallization of Hakka wisdom created as winter preserved food. A magic ingredient erasing meat odor and refreshing fat.
Eating tips & etiquette
[Unique Eating] Dump a mountain of tabletop 'Chao Suan Cai' into your Beef Noodle bowl, slurping noodles while neutralizing the rich beef fat with intense acidity in your mouth!
Allergen
None