Pickled Vegetables

Pickled Vegetables

　　These are pickled Chinese mustard greens. Farmers in Chaoshan are highly skilled at growing these greens, with each core as big as a small bowl, and each plant, including the outer leaves, typically weighing several pounds — commonly known as "big greens." The pickling process involves harvesting the mustard greens, removing any damaged or outer leaves, splitting them in half or quarters, and drying off the surface moisture. The greens are then rubbed with salt until the outer leaves become slightly soft. They are then placed in a clay jar in neat, even layers, with a sprinkle of salt added between each layer — more salt on the top layer. A stone is used to press them down. After a few days, when the once-full jar has reduced to about four-fifths full, the pickles are ready to eat. If stored in large quantities, they can last up to a year. As long as your hands are dry when handling them and no raw water drips in, they won’t go moldy. Those pickled for one or two months are called "new pickled greens," while those aged for several months or more are referred to as "old pickled greens." These pickled greens are a staple accompaniment to plain congee for locals in Chaoshan, and can also be cooked with meat, fish, or shellfish to make hearty soups. (Shantou)