Despite my love of all things fermented, it's been a while since I posted a recipe, so I thought this was perfect timing - especially since it's fall, so we have an incredible abundance of delicious purple Chinese mustard greens in the garden!
My husband actually turned me on to this recipe, but as the version he sent me called for a specific type of Chinese mustard, I am actually sharing a slightly different recipe, which says it can be made with just about any type of mustard greens, or radish or turnip greens.
I haven't tried this yet, but plan to do so soon - it sounds so delicious and I've been craving fermented foods since my summer cabbage didn't turn out that well, so I haven't made any kimchi or sauerkraut in a while!
Whether you're a fan of pickled mustard greens, or just looking to try a new ferment, you may find this recipe of interest.
My husband actually turned me on to this recipe, but as the version he sent me called for a specific type of Chinese mustard, I am actually sharing a slightly different recipe, which says it can be made with just about any type of mustard greens, or radish or turnip greens.
I haven't tried this yet, but plan to do so soon - it sounds so delicious and I've been craving fermented foods since my summer cabbage didn't turn out that well, so I haven't made any kimchi or sauerkraut in a while!
Whether you're a fan of pickled mustard greens, or just looking to try a new ferment, you may find this recipe of interest.
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