Homemade Chinese Pickled "Snow" Vegetable (2009-02-06)
Don't think for a second that I'm such a wonderful good housewife who makes all these homemade food. I'm only doing this because I can't find it in Tokyo!
I don't know why this particular Chinese style pickled vegetable is
called "snow vegetable", but it's easy to make and great with rice
vermicelli. Just remember two things when you make it: a) it must
be made with this particular kind of Chinese mustard green or Japanese
komatsuna and b) for every 100gm of vegetable, use 1 heaped teaspoon of
salt. That's it, simple, right?
Steps
- Weigh the vegetable and measure out the salt needed.
- Sprinkle salt evenly in between the vegetable.
- Weigh down the vegetable with something heavy for 12 hours.
- Drain the water that's come out of the veg and wash it in running water 2 to 3 times, squeeze out all the excess water.
- Taste the saltiness of the veg and adjust seasoning during
cooking.
I don't need to use salt at all when I cook the snow vegetable, but
a bit of sugar is a must in any recipe to balance out the saltiness and
enhance the flavor. I also included pictures of the dish I made
using the vegetable for your reference.
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