Wash the mustard greens thoroughly under cold water. Remove any tough stems and chop the leaves into bite-sized pieces.

Prepare the Mustard Greens

Place the chopped mustard greens in a bowl and sprinkle the salt over them. Mix well and let it sit for 30 minutes to draw out excess moisture.

Salting the Greens

In a separate bowl, combine the rice vinegar, sugar, chili powder, and sesame oil. Stir until the sugar is completely dissolved.

Make the Pickling Brine

After 30 minutes, rinse the salted mustard greens under cold water to remove excess salt, then drain well. Add the greens to the pickling brine and mix thoroughly.

Combine and Pickle

Transfer the mixture to a clean, airtight container and refrigerate for at least 24 hours to allow the flavors to develop.

Marinate

After marinating, your Karashi Takana is ready to serve as a topping for ramen or as a side dish.

karashi takana (pickled veg)

Recipe information

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