The pickling method for potherb mustard is simple and easy to learn, and both dry-salting and brine-pickling produce great flavor

Potherb mustard, also known as snow mustard greens, is a variety of mustard greens with slender, serrated leaves that come onto the market in large quantities in autumn and winter. Fresh potherb mustard has fairly coarse fibers and a pungent taste, so it is only so-so when stir-fried directly; after pickling, the pungency turns into a salty, fresh, sour aroma, which is why it has long been a classic variety among home-pickled vegetables.

Before pickling, the greens must be prepared first. Choose potherb mustard with thick, plump leaves and no yellow or rotten ones, cut off the old roots, wash it clean, then spread it out to dry for most of a day so the surface moisture evaporates and the leaves wilt slightly. Bringing raw water into the crock is a common reason pickled vegetables become slimy and spoil, so this drying step cannot be skipped.

There are mainly two home methods. One is the dry-salting method: put the dried greens into a crock whole or cut into short sections, layering them with coarse salt, sprinkling and rubbing and pressing down as you go. People commonly use a salt amount of about one tenth of the weight of the greens, and it can be increased slightly when the temperature is high; the resulting pickled greens are salty, aromatic, and keep well. The other is the brine wet-pickling method: dissolve salt in water to make a fairly strong brine, put the greens into a jar and weigh them down with a heavy object so the greens are completely submerged in the brine; the finished product tends toward a greener color and a crunchier texture.

Care during the pickling period is equally important. The container must be washed clean and wiped dry, and throughout the process oil and raw water must be avoided. The mouth of the jar can be sealed with a water moat or covered tightly, and it should be kept in a cool, dark place. In the first few days of pickling the flavor is not yet stable, so it is best to wait until the vegetables are fully pickled before eating them; use clean, oil-free chopsticks to take some out, and take only as much as you will eat.

Well-pickled potherb mustard has a yellow-green color and, once chopped, can be stir-fried with minced meat or with winter bamboo shoots, and can also be used in soup, mixed with noodles, or served with congee, being salty, fresh, and appetite-stimulating. If the greens become slimy, grow a white film, or give off a pungent odor, it means they have spoiled and should no longer be eaten; next time, increasing the amount of salt and pressing them down tightly and sealing them well will improve things.