Crisp and Tangy Young Mustard Greens Pickle (Got Pickle)
Crisp and Tangy Young Mustard Greens Pickle (Got Pickle)
How to Make Delicious Young Mustard Greens Pickle with Yeosu Dolsan Got
I’ve made a pickle using fresh Dolsan young mustard greens, which are in season. Although it’s a pickle, it resembles jangajji (Korean preserved vegetables) and pairs wonderfully with meat, offering a refreshing taste to cut through richness.
Pickle Ingredients- Dolsan young mustard greens 2kg
- Soy sauce 500ml
- Vinegar (rice or apple cider) 400ml
- Sugar 300ml
- Water 1L
- Dried red chili peppers 3
- Cheongyang chili peppers 5
- Ginger 1 piece (thumb-sized)
- Whole garlic cloves 7-8
- Green onion 1 stalk (white part mainly)
- Kelp (10cm x 10cm square) 1 piece
- Pickling spice 1 Tbsp
Cooking Instructions
Step 1
Thoroughly wash the young mustard greens 3-4 times under running water, without trimming the root ends. Be sure to loosen the leaves to clean out any soil trapped between them, as the roots can hold quite a bit of dirt. These greens can be quite long, up to about 50cm!
Step 2
In a pot, combine soy sauce (500ml), vinegar (400ml), sugar (300ml), and water (1L). Add the dried red chilies, Cheongyang chilies, ginger, whole garlic cloves, green onion stalk, kelp, and pickling spice. Bring this mixture to a boil to create the pickle brine. **Tip:** The green onion roots and dried chilies are optional but add extra flavor. Remove the kelp immediately once the brine starts boiling to prevent a bitter taste. Let the brine simmer to allow the flavors to meld.
Step 3
Once the brine comes to a rolling boil, reduce the heat and let it simmer for about 5-10 minutes more to fully infuse the flavors from the added ingredients. While typical jangajji brines can become too salty if boiled for too long, this recipe uses a generous amount of water, ensuring a balanced and delicious flavor. Allow the cooked brine to cool down slightly.
Step 4
Since the young mustard greens can be very large, boiling them in a pot might be difficult. An alternative is to blanch them by dipping the washed greens into hot water for about 5-10 seconds until they slightly wilt. This makes them easier to handle and pack. While some people prefer to use them raw, briefly wilting them in hot water helps them fit better into containers and also makes it easier to remove excess moisture. Drain the greens thoroughly after blanching.
Step 5
Cut the drained young mustard greens into manageable sizes (about half the original length) and pack them tightly into sterilized jars or containers. Pour the slightly cooled brine over the greens, ensuring they are fully submerged. Place a weight or a plate on top to keep the greens submerged in the brine. Let them sit at room temperature for 3 days. After 3 days, carefully strain out the brine, re-boil it, let it cool, and then pour it back over the greens. This process helps the flavors penetrate more deeply. The pickle is ready to be enjoyed once the flavors have melded.
