This recipe offers a simple yet incredibly beneficial way to enjoy mustard greens, transforming their naturally pungent flavor into a delightful, probiotic-rich condiment through the traditional method of lacto-fermentation. By pickling with a simple brine, you not only preserve the nutritional value of these powerful greens but also enhance their bioavailability and introduce gut-friendly probiotics into your diet. It’s an easy, must-learn technique that yields a versatile ingredient perfect for adding a zesty kick to a variety of dishes.
IN THIS POST
Why This Recipe Works
Step-By-Step Instructions
Ingredient Notes
FAQ
Variations And Tips
Why You’ll Love this
Why This Recipe Works
This recipe leverages the power of lacto-fermentation, a traditional method that uses a saltwater brine to naturally preserve vegetables while fostering the growth of beneficial bacteria. Unlike vinegar-based pickling, lacto-fermentation enhances the nutritional profile of mustard greens, making their nutrients more bioavailableand introducing probiotics which are essential for gut health. The initial drying step for the mustard greens is crucial; it helps them stay green and crispy throughout the fermentation process, preventing them from becoming mushy. The addition of rice water acts as a starter, providing a natural source of carbohydrates that kickstarts the fermentation by feeding the beneficial bacteria, ensuring a successful and flavorful pickle. This method not only creates a delicious condiment but also maximizes the health benefits of mustard greens, which are renowned for their detoxifying and cancer-preventing properties.
Step-By-Step Instructions
Prepare the Mustard Greens: Start by thoroughly cleaning 1 bunch of mustard greens (approximately 4 lbs.). Remove any dirt or damaged leaves.
Cut and Dry the Greens: Cut the cleaned mustard greens into bite-sized pieces. To ensure a crispy pickle and vibrant green color, it’s essential to dry them out. You can do this by spreading them in the sun for 6-7 hours, using a dehydrator at 120°F (49°C) for 2 hours, or placing them in an oven at its lowest temperature setting until the leaves are dry to the touch.
Pack the Jar: Once the dried leaves have cooled, carefully fill a 2-3 quart Mason jar or any clean glass container with the mustard green pieces, packing them down gently but firmly.
Prepare the Brine: In a pot, combine 8 cups of water with 3 tablespoons of sweet rice (any rice will work if sweet rice isn’t available), 2 tablespoons of sugar, and 3 tablespoons of sea salt. Whisk these ingredients together for about a minute until dissolved.
Boil the Brine: Bring the brine mixture to a rolling boil.
Pour Brine Over Greens: Carefully pour the hot brine over the mustard greens in the glass container, ensuring that all the greens are completely submerged. This hot brine will help to soften the greens slightly and begin the pickling process.
Seal and Ferment: Close the lid tightly on the jar. Store the jar at room temperature, away from direct sunlight. The fermentation time will vary depending on the ambient temperature: generally 3 days in very hot weather, 4-5 days on average, and up to 7 days in colder winter weather. Taste after 3 days and continue to ferment until it reaches your desired level of tanginess.
Store: Once fermented to your liking, transfer the pickled mustard greens to the refrigerator. They will continue to ferment slowly in the cold, but at a much slower rate, and will keep for several weeks.
Ingredient Notes
Mustard Greens: The recipe calls for approximately 4 lbs. of mustard greens. This might seem like a lot, but they will significantly reduce in volume once dried and packed. Choose fresh, vibrant greens with no wilting or yellowing. Their natural pungency mellows beautifully through fermentation.
Water: Use filtered water if possible, as chlorine in tap water can inhibit the growth of beneficial bacteria essential for fermentation.
Sugar: A small amount of sugar is added not for sweetness, but to provide an initial food source for the lactic acid bacteria, helping to kickstart the fermentation process. Don’t worry, your pickled greens won’t be sweet.
Sea Salt: Non-iodized sea salt is crucial for fermentation. Iodized salt or anti-caking agents can interfere with the fermentation process and can also make the brine cloudy or give it an off-flavor.
Sweet Rice: While sweet rice is recommended, any type of rice (e.g., white rice, brown rice) can be used. The rice provides starches that contribute to the fermentation, acting as a natural starter culture and helping to create the slightly milky, tangy brine characteristic of lacto-fermentation. It’s the “rice water” effect that aids fermentation.
FAQ
How do I know if my pickled mustard greens are ready? The main indicators are a noticeable sour or tangy smell, a slight fizz when you open the jar (due to carbon dioxide production), and a change in texture—they should be slightly softer but still retain some crispness. Taste them after 3 days and continue to ferment until they reach your desired tanginess.
What if I don’t have a dehydrator or sun for drying? You can dry them in your oven at the lowest possible temperature setting (usually around 170-200°F or 77-93°C) with the door slightly ajar to allow moisture to escape. Alternatively, you can simply lay them out on clean towels in a well-ventilated area for a longer period until visibly dry, though this method is slower.
Is it normal for the brine to become cloudy? Yes, a cloudy brine is perfectly normal and indicates active fermentation. It’s a sign that the lactic acid bacteria are doing their job.
What if I see mold? If you see any fuzzy, colored mold (green, black, pink) on the surface, unfortunately, you should discard the entire batch. White film, often called “kahm yeast,” can sometimes form; this is generally harmless and can be skimmed off, but if you’re unsure, it’s safer to discard. Proper cleaning and ensuring vegetables are submerged are key to preventing mold.
How long do pickled mustard greens last? Once refrigerated, they can last for several weeks, if not months. The cold temperature significantly slows down the fermentation process, preserving their flavor and texture.
Variations And Tips
Add Aromatics: For an extra layer of flavor, consider adding a few cloves of sliced garlic, a piece of ginger, or even some red chili flakes to the jar along with the mustard greens before pouring in the brine. This can impart a subtle warmth and complexity to the pickle.
Spice It Up: If you enjoy a kick, incorporate whole bird’s eye chilies or sliced jalapeños into the jar. The heat will infuse into the greens during fermentation.
Enhance Health Benefits: As suggested in the original notes, adding chopped scallions to the mustard greens can further enhance their nutritional value and add a fresh, oniony note.
Ensure Submersion: It’s critical that the mustard greens remain submerged under the brine throughout the fermentation process to prevent mold growth. You can use a smaller glass jar, a fermentation weight, or even a clean, washed rock placed on top of the greens to keep them pushed down.
Fermentation Time Adjustment: Remember that fermentation is influenced by temperature. In warmer climates, your greens will ferment faster, so start tasting them earlier (around day 3). In colder weather, they might need a full week or even longer. Trust your taste buds!
Utilize the Brine: Don’t discard the leftover brine! It’s rich in probiotics and can be used as a tangy base for salad dressings, a flavorful addition to soups, or even as a shot for a gut-health boost.
Why You’ll Love this
You’ll adore this pickled mustard greens recipe for several compelling reasons. First, it’s incredibly easy to make, requiring minimal hands-on time and straightforward ingredients. Second, it transforms the often-overlooked mustard greens into a delicious and versatile condiment with a satisfying tangy, peppery flavor that brightens up any meal. But perhaps most importantly, you’ll love it for its impressive health benefits. This lacto-fermented pickle is packed with probiotics, supporting a healthy gut microbiome, and makes the abundant nutrients in mustard greens more accessible to your body. It’s a fantastic way to incorporate more detoxifying and cancer-preventing vegetables into your diet in a way that’s both flavorful and genuinely good for you. It’s a zero-waste, nutrient-dense addition that you can feel great about serving!