
Master the art of making Haam Choy, the classic Cantonese pickled mustard greens that add a tangy, salty crunch to soups and stir-fries. This traditional fermentation method yields perfectly crisp and flavorful greens that are far superior to store-bought versions.
Clean the mustard greens thoroughly by trimming the tough base and removing any yellow or brown leaves. Soak them in a large bowl of fresh water for 10 minutes to loosen dirt and grit. Lift the greens out, rinse the bowl, and repeat this soaking process two more times until the water runs clear.
In a large pot, bring 10 cups of water to a boil. Reduce the heat to medium-low and stir in 1.5 tablespoons of salt until completely dissolved.
Blanch the mustard greens by submerging them 1 or 2 at a time into the simmering water for 30 seconds. Rotate them to ensure even heating, then transfer to a clean sheet pan to cool.
Add the sliced ginger to the blanching water and bring it back to a simmer. Once simmering, turn off the heat and allow the ginger-infused liquid to cool completely to room temperature.
Once the greens are cool enough to handle, pour off any excess water from the sheet pan. Rub salt (approximately 2.25 teaspoons per pound of greens) evenly over the leaves and into the inner stems until the salt has dissolved.
Place the salted greens into a non-reactive bowl (stainless steel, glass, or ceramic) and pour the cooled ginger liquid over them. Place a heavy plate on top, weighted down with a heavy pot, to keep the greens fully submerged. Cover with a clean towel and let sit at room temperature for 24 hours.
Sanitize a large glass jar by washing it thoroughly and rinsing it with boiling water. Using clean hands or tongs, lift the mustard greens from the brine and let them drain for a few seconds.
Squeeze the greens tightly to remove air and make them compact. Pack them into the jar along with the ginger slices, distributing the ginger evenly. Reserve the soaking brine for later use.
Sprinkle 1 teaspoon of salt and 0.75 teaspoon of sugar per pound of greens directly into the jar. Pour in 2 tablespoons of white vinegar per pound of greens over the salt and sugar.
Ladle the reserved brine into the jar until it is almost full. Use a clean chopstick to move the greens around and release any trapped air bubbles. Top off with more brine to ensure the greens are completely submerged.
Fold a piece of plastic wrap into a small square and place it over the jar opening to ensure an airtight fit. Screw the lid on tightly over the plastic wrap.
Wipe the jar clean and label it with the date. Store in a cool, dark place for about 2 days, or until the greens have shifted from bright green to a dull olive green color.
Once the color has changed, transfer the jar to the refrigerator. The pickled mustard greens will be fully cured and ready to eat in 7 days.
For the best results, ensure all equipment is sterilized to prevent unwanted bacteria. If you notice a white film on top or an unpleasant odor, discard the batch. These greens are a perfect addition to pork belly stir-fries or as a garnish for beef noodle soup.




