Sichuan Pickled Mustard Greens (四川酸菜)

Sichuan pickled mustard greens are a staple in southern Chinese cooking, where they’re used to add a tangy, savory flavor to stir-fries, soups, and noodle dishes. Unlike quick pickles made with vinegar, these greens develop their signature sourness through natural fermentation, which creates a more complex flavor. The process is surprisingly simple and requires very little hands-on work. Once you’ve prepared the brine and packed the vegetables into a jar, all you need is a little patience while the fermentation works its magic.

I first started using pickled mustard greens when making Suan Cai Yu, a Sichuan fish dish featuring tender fish in a tangy, savory broth. I often found the store-bought pickles too salty and is full of preservatives, so I decided to make my own with a more balanced flavor that I could use generously in cooking. What surprised me most was how fragrant the homemade version turned out. The ginger, dried chilies, and Sichuan peppercorns infuse the brine with a wonderful aroma that I never experienced with store-bought pickles.

I pack the mustard greens into a jar, cover them with a salt brine, and let them ferment for about two weeks, until the brine turns yellow-green and develops a pleasant sourness. The greens become savory and tangy without the overpowering saltiness of the store-bought kind. They’re wonderful for cooking, but also delicious served as a simple pickle alongside rice or congee. I highly recommend following the recipe carefully and giving the greens enough time to ferment. You’ll be rewarded with a flavorful pickle that’s good enough to eat straight from the jar.

Ingredients

What goes into the jar is almost all pantry: fresh mustard greens are the one thing I shop for, and the rest is salt, water, and a few aromatics I keep on the shelf for Sichuan cooking.

Mustard greens: I start with fresh mustard greens and cut away the tough ends. I split the outer leaves from the core and halve the core so the brine gets into every fold.

Salt and water: I use pickling salt, kosher salt, or any non iodized salt with filtered water or boiled and cooled water. The salt concentration is what keeps the ferment safe, so I weigh it instead of guessing.

Aromatics: I add ginger, dried Chinese chili peppers, and Sichuan peppercorns to scent the brine. A little sugar goes in too, to give the lactic acid bacteria something to feed on.

Baijiu: I stir in a spoonful of baijiu (a strong Chinese liquor), and gin or vodka both stand in if I am out. The small amount of alcohol discourages unwanted growth and adds its own fragrance, though the salt ratio and conditions still do the real protecting.

What type of jar should you use?

I use a 1.5-liter glass pickling jar for this recipe. You don’t need a special Chinese fermentation jar, although the traditional water-sealed type works particularly well because it allows fermentation gases to escape while keeping outside air out.

A large Mason jar is also a great option. I recommend using a fermentation lid with an airlock, which allows gas to escape naturally. If you’re using a regular screw-top lid, you’ll need to briefly loosen it as needed to release the pressure during fermentation.

Whichever jar you choose, make sure it’s thoroughly cleaned before use. It’s also important to keep the mustard greens completely submerged in the brine to prevent mold from developing. A glass fermentation weight works well for this purpose.

How to Make

1. Prepare the mustard greens: Trim and discard the tough ends. Separate the outer leaves and cut the core in half. Soak everything in cold tap water for 3 to 5 minutes, then rinse thoroughly under cold running water to wash off any dirt.

I prefer to keep the mustard greens whole rather than slicing them before fermentation. The larger pieces retain their crisp texture better and stay crunchy for longer during storage. You can always chop the pickled greens into smaller pieces when you’re ready to use them.

2. Wilt the greens: Lay out the mustard greens in a single layer in a sunny spot and let them air dry for a few hours, until the leaves become slightly limp. If you don’t have a sunny spot, let them air dry overnight.

I like to use a hanging laundry drying rack with clips (the kind used for drying socks) to hang the greens individually, which allows air to circulate around them and helps them wilt evenly.

3. Prepare the jar: Wash the glass jar with soap and water, then rinse it carefully with boiling water. Set it aside to drain and cool.

4. Salt the greens: Transfer the greens to a large clean bowl. Sprinkle the salt over them and rub it in so it coats the leaves.

5. Pack the jar: Fold the leafy portions and pack them tightly into the jar, reserving one large leaf for the top. After a few leaves go in, add the ginger, dried chilies, Sichuan peppercorns, and sugar. Keep packing the rest of the greens, pour in any salt left in the bowl, and lay the reserved leaf on top to cover everything.

6. Add the brine: Pour in the filtered water until the greens are fully submerged. Add the baijiu. Use a fermentation weight if you need one to hold everything under the liquid.

7. Seal the jar: Close the jar with an airlock lid if you have a fermentation jar, or use a fermentation safe mason jar lid that lets gas escape.

8. Ferment: Set the jar in a cool, shaded spot away from direct sunlight and let it ferment for about 2 weeks. The brine will go yellow green and take on a sour smell, and the greens will taste noticeably sour as it progresses.

9. Store: Once the ferment tastes the way you want, move the jar to the refrigerator to slow it down. The sourness keeps developing slowly in cold storage.

How to Use

Most of the time I cook with these greens, but I also enjoy eating them plain as a pickle. I chop a small portion and set it beside a bowl of rice or homemade congee. Add some chopped pickled mustard greens to soups, such as my Bok Choy Soup, or use them as a topping for noodle dishes. They add a wonderful tangy, savory flavor that makes a simple dish more satisfying. Since the saltiness and sourness can vary between batches, taste as you cook and adjust the seasoning accordingly.

I love serving these pickled mustard greens as a small appetizer when hosting dinner, or as a simple side dish with rice or congee. Their tangy, savory flavor makes a refreshing contrast to richer dishes. If you enjoy homemade pickles but don’t want to wait for fermentation, try my pickled daikon with carrot, Chinese pickled cucumber, or Chinese pickled cabbage. These are all quick pickles that are easy to prepare and ready to enjoy in much less time.

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