Craving the vibrant, tangy kick of authentic Chinese pickled mustard greens, but intimidated by the process? Forget complicated recipes and confusing instructions! This recipe for homemade Swant (榨菜), those incredibly flavorful pickled mustard greens, is surprisingly simple and delivers restaurant-quality results in your own kitchen. Using readily available ingredients and a straightforward technique, you'll be amazed at how easily you can capture the signature salty-sour-spicy profile that makes Swant a beloved condiment and ingredient in countless Chinese dishes. This recipe unlocks the secret to perfectly balanced pickled greens, ready to elevate your noodles, rice, and more.
Forget store-bought versions packed with preservatives – this recipe ensures you control the ingredients and flavor profile. You'll learn how to achieve that perfect balance of crisp-tender texture and complex flavor with minimal effort. Ready to transform ordinary mustard greens into a culinary masterpiece? Let's dive into the step-by-step process to create your own batch of delicious, homemade Swant.
Tools Needed
- Rack
- Sealing fan or dehydrator
- Pot
- Mason Jars (32 oz)
- Glass weights (optional)
Ingredients
- Chinese Mustard Greens (or Rapini): 2 lbs fresh (approx. 20.8 oz after dehydration)
- Coarse Sea Salt: 7% of the weight of the dehydrated vegetables (approx. 56g or 2 oz)
Step-by-Step Instructions
Step 1. Prepare the Mustard Greens
- Wash the vegetables thoroughly, rinsing between leaves to remove all dirt. Discard the ends and cut larger greens (like mustard greens) in half. Rapini does not need to be cut.
- If sunny, leave outside for 8 hours. If not, use a sealing fan on high for 10 hours or a dehydrator at 95°F for 6 hours. Reduce dehydration time by half for rapini.
- Rub the mustard greens with coarse sea salt, kneading and rubbing for about 10 minutes to release moisture. Open the leaves to sprinkle salt between them.
Step 2. Pack and Ferment
- Blanch jars in boiling water for 20 seconds. No need to dry.
- Pack the salted mustard greens into clean jars, scraping any remaining salt from the bowl into the jars.
- Fill the jars with water (distilled or cooled boiled water). Use glass weights to submerge the greens.
- Ferment at room temperature for 15 days. The color will change from green to brown. Optionally, release air by lightly untwisting the lids every 2-3 days.
Step 3. Salt Calculation
- Weigh the dehydrated mustard greens. Calculate 7% of that weight for the salt amount.
Step 4. Enjoy!
- After 15 days, the pickled mustard greens are ready.
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- Rapini is a good substitute for Chinese mustard greens.
- Kale did not work well as a substitute; texture was chewy and fibrous.
- The rubbing process with salt is key to crispy pickled mustard greens.
- Using glass weights helps ensure the greens stay submerged.
- If you don’t release air during fermentation, the brine may overflow.
Nutrition
- N/A
FAQs
1. How long does it take to make homemade Swant?
The pickling process itself takes about 15-20 minutes of active prep time, but then you need to let the greens ferment for at least 3-5 days for optimal flavor. Patience is key!
2. Can I use different types of mustard greens?
While the traditional Swant uses a specific type of mustard green, you can experiment with other varieties. The pickling process will still work, though the final flavor might vary slightly.
3. How long can I store homemade Swant?
Properly stored in an airtight container in the refrigerator, your homemade Swant can last for several weeks. Make sure the greens are fully submerged in brine to prevent spoilage.
Making your own Swant is incredibly rewarding, allowing you to control the flavor and avoid unnecessary preservatives. Now you can enjoy the satisfying crunch and complex taste of authentic Chinese pickled mustard greens whenever you crave them. So go ahead, impress your friends and family with this surprisingly simple recipe!