Dehydrated mustard greens


 * Dehydrated mustard greens in 3.5% brine.




 * Not the traditional way to make 酸菜 (suan cai) but it works really well.

You will need a large pickling vessel with some kind of gas lock device (see "RESOURCES" below).

Dehydrate mustard greens until they are somewhat limp. Boil a large pot of water and sterilize pickling vessel and all utensils, mixing vessels, etc.. Make enough brine (in a sterilized mixing vessel) to fill your pickling vessel by mixing (with a sterile instrument) 35 grams of salt with 965 grams of water for each liter of brine you need. Stir this brine until perfectly clear. Using a sterilized implement place dehydrated mustard greens into pickling vessel. Pour in brine, make sure that all greens are completely submerged and seal with a gas lock. Allow to pickle for at least seven days. Only use clean, dry, stainless implements in the brine. pull out a little bit and taste. If it is not quite sour, give it some more time.

RESOURCES: This is a good pickling vessel if you can't find somewhere to just buy a gallon of kimchi in a glass bottle. http://amzn.to/2tV4N9p Here is a gas lock http://amzn.to/2s1LtG3 here is the 1" spade bit to put the above two items together: http://amzn.to/2swNNII