Cambodian pickled mustard greens: I need some help

[Howard_2]

I have a recipe that I've made a few times for some kind of pickled (actually, fermented--no vinegar) mustard greens. If you;ve ever made these, I'd appreciate hearing about your techynique.

I blanched the mustard greens, cooled them, sliced into 1/2" strips; mix with turmeric, some beer, brown sugar, shredded carrots, garlic. Let ferment for a few days, then refrigerate--will keep for quite a while in the 'fridge.

Sometimes, the mustard greens taste bitter. I suspect this might be because they haven't fermented sufficiently.

If you've ever made this, or are familiar with it, I'd appreciate any comments on this recipe.

[kare_raisu]

Could I ask where you got this recipe? I am currently looking for a braised pork dish from Thailand that is accompnied by pickled mustard greens. What do you serve the greens with?

I am interested in the use of beer? Is that the primary fermenting ingredient? Is that traditional to Cambodia?

Would you please post the recipe?

[Howard_2]

Note: I am not 100% certain of the source of this recipe, but I believe it's from a Burmese cookbook, perhaps written by Copeland Marks.

Mon-Nyin Chin

Fermented Mustard Pickles

1 bunch of Chinese mustard greens, about 1.5 lbs
2 carrots, sliced thin diagonally, about 3 cups (I use an inexpensive mandoline to shred them)
1/2 lb shallots, peeled
2 tsp dried red hot chili flakes (I used Korean hot pepper flakes)
2 tsp salt
2 tsp brown sugar
1/2 tsp ground turmeric
1 cup beer

1. Rinse the mustard leaves in water, leaf by leaf, to remove any sand. [HK note: they do tend to have a lot of sand.] Soak the leaves in hot water for 15 minutes to wilt them. Drain well and cut into 1/4 in. wide slices.

[Howard note: I always begin by blanching mustard green heads, whole, for 30 seconds or so; then I plunge into cold water.]

2. Mix all ingredients together in a bowl. Squeeze and press the vegetables together in a sort of kneading motion for 10 mins. This will integrate the flavorings with the vegetables.

3. Cover the bowl and let the pickle ferment in a warm place or at room temp for 3 days, then pack in covered jars. The pickle may be kept refrigerated for a month or more.

Serve at room temp with any kind of Burmese food, but especially with Burmese-style fried rice.

Makes 1 pint.

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[Howard_2]

The message below, posted Aug 13, has it right. I definitely got it from Copeland Marks.

I did some experimenting and found that salt seemed to remove or ameliorate the bitter taste.