PICKLED MUSTARD GREENS - Som Puk
Som puk is a Laotian style pickled mustard greens made with very simple ingredients. It’s fermented in a salt and sweet rice brine rather than vinegar. It is crunchy, tangy and they’re full of healthy immunity boosting probiotics. I called it “Lao kimchi”. Lol
It’s usually served a long with main dishes such as grilled fish or meat. We also use it in stir fries and soups.
Recipe serves about 8
For the mustard greens:
3 Lbs Chinese mustard greens-washed and chopped
1 1/2 Tbsp salt
Toss together with salt and set aside at least 30 minutes. Then squeeze out excess juice before adding the brine.
For the brine:
3 Cups water
2 Tbsp glutinous rice flour/sweet rice flour
1 1/2 Tbsp sugar
1 1/2 Tbsp salt
1/2 Tsp msg-optional
Combine all ingredients in a pot. Stir until no lumps and cook it on medium/low heat. Bring to a boil and let simmer about 2-3 minutes. Remove from heat and let cool.
You can use cooked sticky rice or steamed rice instead of flour.
Combine the prepared mustard greens and the brine. Feel free to add fresh cloves of garlic and green onions at this point. Mixing and squeezing 2-3 minutes. Put them in a jar or a container be sure to pack it down and covered with juice. Place the container in the warmest spot of your home and let ferment for 2-3 days or until sour. Refrigerate after it’s sour to your liking otherwise it will get overly sour and it won’t taste as good.
It’s usually served a long with main dishes such as grilled fish or meat. We also use it in stir fries and soups.
Recipe serves about 8
For the mustard greens:
3 Lbs Chinese mustard greens-washed and chopped
1 1/2 Tbsp salt
Toss together with salt and set aside at least 30 minutes. Then squeeze out excess juice before adding the brine.
For the brine:
3 Cups water
2 Tbsp glutinous rice flour/sweet rice flour
1 1/2 Tbsp sugar
1 1/2 Tbsp salt
1/2 Tsp msg-optional
Combine all ingredients in a pot. Stir until no lumps and cook it on medium/low heat. Bring to a boil and let simmer about 2-3 minutes. Remove from heat and let cool.
You can use cooked sticky rice or steamed rice instead of flour.
Combine the prepared mustard greens and the brine. Feel free to add fresh cloves of garlic and green onions at this point. Mixing and squeezing 2-3 minutes. Put them in a jar or a container be sure to pack it down and covered with juice. Place the container in the warmest spot of your home and let ferment for 2-3 days or until sour. Refrigerate after it’s sour to your liking otherwise it will get overly sour and it won’t taste as good.
