Monday, 22 July 2013

自制咸菜 ~ Homemade Pickled Mustard Green

自制咸菜 Homemade Pickled Mustard Green
食谱取自:My Little Space  / Cass

芥菜 1kg(洗净,沥干)

2000 ml
南姜 8
黄姜粉 1/4 tsp
粘米粉 1/2Tbsp(加少许水搅拌均匀)
有盖玻璃瓶 1
槊胶袋 1






7. 7天开盖后,把瓶里的水倒掉,把咸菜装入 一个槊胶袋里(不要挤干水份),然后放入不透风瓶子里盖紧,放入冰箱可以保存到2个月。
** 这个做法腌制出来的咸菜并不会很咸,吃的时候,只需要浸泡约10分钟就可以煮了。

** 这个是咸菜,不是咸酸菜

Ingredients :
1kg  mustard greens (gai choy), rinsed & drained
70gm   salt
One glass jar with lid and a plastic sheet & rubber band

 Brining Ingredients :
2 Litre  water
2 tbsp  salt
A few slices of galangal (blue ginger)
1/4 tspn   turmeric powder
1/2 tbsp   rice flour (mix with some water)
Method :
1. Cut mustard greens into half, rub salt in between the leaves and stem then set aside for about 6 hours to draw out the moisture.
2. At the other hand, bring water to boil together with all other brining ingredients. Then set aside to cool before used.

3. Now, as you can see those vegetables has became softened. Squeeze moisture from the mustard greens and then pack them into jar.

4. Then pour cooled brining solution into the jar to keep those mustard greens covered. You can either place in a ceramic bowl or any heavy object to submerge the greens fully.

5. Finally, cover the top with plastic sheet & tide it up with rubber band, then cover by lid and set aside to in a cool place to ferment for 5-7 days.

6. Check the greens everyday, skim off the whitish bloom that appears on the surface if there's any.

 7. Once it's ready, discard brining water and withdraw mustard greens without squeezing out the liquid. Wrap it in a plastic sheet and keep refrigerated in an airtight container for up to 2 months time.