Pickled mustard greens are a popular dish in Hmong cuisine.[1] In Laotian it’s called som pak.[2][unreliable source?] 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
Alternative namesPickled mustard, zaub qaub (Hmong), som pak (Lao)
Courseside dish
Place of originSoutheast Asia
Associated cuisineSoutheast Asian cuisine
Main ingredients
Ingredients generally used

"Pickled mustard greens" is a common dish across East and Southeast Asia, although the English phrase is non-specific. In China there is xuě cài (雪菜), made with a leafy mustard variety called xuě lǐ hóng (雪里蕻), and in Southern China haam choy, made with gai choy mustard leaf.[4] Japanese pickled mustard greens are called takanazuke (高菜漬け), which is marinated in vinegar, sugar, salt, and an umami soy-based sauce.[5]

References

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  1. ^ Cha, Dia; Livo, Norma J. (2000). Teaching with folk stories of the ... - Dia Cha, Norma J. Livo - Google Books. ISBN 9781563086687. Retrieved 2011-09-28.
  2. ^ a b c Somchai (2007-10-28). "Lao Bumpkin: Som Pak (gaht) or pickled mustard greens". Laobumpkin.blogspot.com. Retrieved 2011-09-28.
  3. ^ Her, Cindy (1 June 2022). "Grandma's Pickled Mustard Greens: Puj's Zaub Qaub [Preserving Grandma's Recipe]". C.HawjCreations. Retrieved 12 November 2023.
  4. ^ "Pickled Mustard Greens: Grandma's Homemade Haam Choy". The Woks of Life. 16 December 2020. Retrieved 12 November 2023.
  5. ^ "Fried Rice with Pickled Mustard Greens (Takana Chāhan)". RecipeTin Japan. 24 October 2023. Retrieved 13 November 2023.