Homemade Chinese Pickled Mustard Greens

Steps

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1. 1
   Thoroughly wash the greens, rinsing between the leaves to remove all dirt. Discard the ends and cut each piece in half (skip cutting if using rapini, as it is smaller).
   ▶ ≈0:27
2. 2
   Dehydrate the greens on a ventilated rack. If sunny, air-dry in sunlight for 8 hours; if cloudy, use a high-speed fan for 10 hours; or use a dehydrator at 95°F for 6 hours. Halve the time if using rapini.
   ▶ ≈2:07
3. 3
   While dehydrating, blanch the glass jars and lids in boiling water for 20 seconds to sterilize. No need to dry the jars.
   ▶ ≈2:44
4. 4
   Check the dehydrated greens—leaves should be wilted and stems slightly bendable. Weigh them on a scale and calculate 7% of the weight to determine the amount of salt needed.
   ▶ ≈3:06
5. 5
   In a deep-walled container, rub and knead the greens with coarse sea salt for about 10 minutes. Open up the leaves to distribute salt between them. This process is essential for achieving crispy pickles.
   ▶ ≈3:46
6. 6
   When the vegetable surface becomes moist, roll up the leaves and transfer them to clean jars along with any remaining salt from the bowl to maintain the proper salt-to-vegetable ratio.
   ▶ ≈4:21
7. 7
   Fill the jars with water to cover the greens. If using glass weights, place them on top to keep the vegetables submerged below the liquid. Cover the jars.
   ▶ ≈4:52
8. 8
   Ferment at room temperature for 15 days. The color will change from green to brown. Optionally, every 2 to 3 days, gently untwist the lid to release gas and retighten it to prevent overflow.
   ▶ ≈5:19
9. 9
   After 15 days, the pickled mustard greens are ready. Open and enjoy. They are crispy and quite salty, intended as a condiment for cooking rather than eating straight from the jar.
   ▶ ≈5:57