Jiangzhou Pickled Mustard Greens

Jiangzhou Pickled Mustard Greens

　　Jiangzhou Pickled Mustard Greens: Jiangzhou pickled mustard greens are made from large, meaty mustard greens. When harvesting, the greens are first laid out in the fields to dry until they become soft. Then they are brought back, rubbed with salt to draw out moisture, and after dehydration, they are placed in large earthenware jars and soaked in brine for fermentation. During the salting process, a small amount of sugar can be added—typically over one jin (about 0.5 kg) of sugar for every 200 kg of greens. This method results in pickled greens that have an attractive color, are not overly salty, and are both crisp and fragrant. Currently, Jiangzhou pickled mustard greens are popular in Pingxiang, Guangdong, Fujian, and other regions, and are also exported to ASEAN countries such as Vietnam, bringing these humble greens to foreign dining tables.

　　Source: People's Government of Jiangzhou District, Chongzuo City