Are pickled mustard greens and snow mustard the same vegetable?

When pickled mustard greens are mentioned, everyone is surely familiar with them, and some even pickle them specially to make dishes like pork belly with pickled mustard greens, but because the making of pickled mustard greens is rather complicated, many people think pickled mustard greens are snow mustard, so are pickled mustard greens snow mustard?

1. Are pickled mustard greens snow mustard?

Pickled mustard greens are not snow mustard. Pickled mustard greens are made from fresh mustard greens as the raw material, through multiple processes such as sun-drying, careful selection and salt tossing, and are a traditional specialty of Lingnan; they can be used as an ingredient to make dishes such as pork belly with pickled mustard greens and steamed beef with pickled mustard greens. Snow mustard is a variety of mustard (Brassica juncea), commonly known as spicy greens, and can be eaten as a pickled vegetable.

2. How is snow mustard pickled?

Ingredients needed: snow mustard, salt, Sichuan pepper.

Specific steps for pickling snow mustard:

Step 1: Pick some mature snow mustard from the vegetable field, then trim and wash it clean, hang it on a rope and sun it for a day; when the leaves are slightly wilted, take it out and prepare to pickle it. When choosing snow mustard, try not to choose ones that are too tender or too old, so that the too-tender ones do not pickle well and the too-old ones do not taste good after pickling. At the same time, when sun-drying, do not dry it too much, so that the pickled result is not crisp and not tasty.

Step 2: Put the sun-dried snow mustard into a large basin, then sprinkle in an appropriate amount of salt, and rub it vigorously with your hands so that the salt fully penetrates into the vegetable. Generally, for every jin of snow mustard, 250g of table salt is best; too much or too little will affect the taste.

Step 3: Wash the pickling crock clean, wipe dry the moisture inside, then put the prepared snow mustard into the crock layer by layer or bundle by bundle, and finally evenly sprinkle an appropriate amount of salt and Sichuan pepper on top, pour in salt water to submerge the snow mustard, cover with the pickling lid and place it in a cool environment; the next day, place a stone slab on top of the pickled vegetable. What needs attention here is that when placing the stone slab, be sure not to place it on the same day, so that the slab does not press the vegetable too firmly and the salt cannot penetrate into the vegetable, causing some of the later pickled vegetable to be salty and some bland.