| Pickled mustard greens | |
| Alternate Name: | Pickled mustard, Hmong; Mong: zaub qaub (Hmong), Lao: som pak (Lao) |
| Course: | side dish |
| Place Of Origin: | Southeast Asia |
| Associated Cuisine: | Southeast Asian cuisine |
| Creators: | --> |
| Serving Size: | 100 g |
| No Recipes: | true |
Pickled mustard greens are a popular dish in Hmong cuisine.[1] In Laotian it’s called Lao: som pak.[2] The dish is traditionally made by putting fresh mustard greens into a container, typically a large pot, along with rice water, chillies, salt, and other spices if desired.[2] The pot is then left usually at room temperature or in a sunny spot to ferment. After a few days, the pickled mustard is ready to eat. In modern practice, vinegar is sometimes added to the mixture to speed up the preparation of the dish.[2] [3]
"Pickled mustard greens" is a common dish across East and Southeast Asia, although the English phrase is non-specific. In China there is Chinese: xuě cài (Chinese: 雪菜), made with a leafy mustard variety called Chinese: xuě lǐ hóng (Chinese: 雪里蕻), and in Southern China Chinese: haam choy, made with Chinese: [[gai choy]] mustard leaf.[4] Japanese pickled mustard greens are called Japanese: takanazuke (Japanese: 高菜漬け), which is marinated in vinegar, sugar, salt, and an umami soy-based sauce.[5]