288333 Fri Jan 25 18:58:59 -0800 2002 5 27 General Chowhounding Topics 0 1555269 In Cambodian groceries, (also some Vietnamese ones) you can buy pickled mustard greens. If the grocery makes the stuff itself, it's sold in a big vat, by the head. I'm looking for a recipe for this stuff. Part of it is that you blanch the heads of mustard greens in boiling water, then drop them into brine with some rice grains and let it ferment. But does anyone have a *detailed* recipe? I eat this stuff just like a pickle, but I suspect it's probably used on some other way in Cambodian/Vietnamese cooking and culture. Anyone know how? Tnx. Fri Jan 25 18:58:59 -0800 2002 0 Howard 1 1555271 My boyfriend's Cambodian and I know his mom makes this stuff. She gives us a huge jar of it about twice a year. I usually eat it as a small appetizer-type dish with lunch or dinner. My boyfriend tops off his ramen with it, although I doubt that's traditional. :) I'll see if she has a set recipe but I think it's probably one of those "a pinch of this, a pinch of that" recipes that she's been making for years. Fri Jan 25 19:12:56 -0800 2002 1555269 0 Yvonne 2 1555308 Tnx. I will look forward to your message. (If you can remember, please email a copy to me at practicalinfo@earthlink.net.) One of the things that's most important is to get *exact*, *comprehensive* directions. For expl, there are some pickling recipes for which restricting the amount of oxygen available to the product is crucial--as in making kim chee. So the more detail, the better. Many tnx. Sat Jan 26 09:59:23 -0800 2002 1555271 0 howard 3 1555328 I've only been able to find one Cambodian cookbook, "The Elephant Walk Cookbook" and, what do you know, there's a recipe for Pickled Mustard Greens. The author says she uses them in soups and stir-fries and servez it with grilled chicken. The recipe goes like this: Bring 5-1/2 C. water to the boil and add 3 T. salt and 1 t. sugar. Remove from heat and set aside. Stem 3 lbs. of mustard greens, rinse well and shake off as much water as possible. Break the larger leaves in half along the center vein. Pack them tightly in a 4 quart container with a lid. Pour the hot water over them, pressing down on the greens as they soften, to fit snugly in the container. (You can also do this with several smaller containers, as long as everything fits snugly). When completely cool, cover the container tightly and place in a warm place - during the summer - three days outside in the sunlight should do it; in the winter, 5 days near a heat source. The greens are ready when they are olive-colored and their taste is sour. They keep, refrigerated, three weeks. Sat Jan 26 14:40:16 -0800 2002 1555308 0 Karolyn 1 1555273 Does it have some kind of red(?)pepper on it too? Or something that gives it color? Fri Jan 25 19:28:31 -0800 2002 1555269 0 galleygirl 2 1555307 Some versions of this stuff *do* have red pepper, but most that I've seen do not. And I just got some--pre-packaged--that had sugar in it. It's more sour than hot. Sat Jan 26 09:57:04 -0800 2002 1555273 0 Howard