Name: Walk-On's Sports Bistreaux - Juban Crossing Restaurants Salted Vegetables Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1.2 kg Chinese cabbage (Napa), trimmed and cut into 2–3 inch pieces; 0.6 kg Green mustard (or mustard greens), cleaned and cut into 2–3 inch pieces; 0.5 kg Daikon radish, peeled and cut into 1/2-inch rounds; 0.25 kg Carrots, peeled and cut into 1/4-inch coins; 90 g Coarse salt (kosher or pickling salt); 1.5 l Water (boiled and cooled) or filtered water; 15 g Sugar; 1 tbs Sichuan peppercorns (optional); 3 pcs Dried red chilies, whole (optional, for slight heat); 6 pcs Garlic cloves, peeled and lightly crushed; 30 g Ginger, peeled and thinly sliced; 2 pcs Star anise (optional); 2 tbs Shaoxing wine (optional, for depth); 1 tsp Sesame oil; 2 tbs Chopped scallions; 1 tbs Chili oil or sliced fresh chilies

Method

Prepare Vegetables

Wash and cut

Wash all vegetables thoroughly. Trim and cut Chinese cabbage and mustard greens into 2–3 inch pieces. Peel and cut daikon into 1/2-inch rounds and carrots into 1/4-inch coins so pieces are similar thickness for even brining.

Inspect leaves for grit; rinse repeatedly if needed. Drain in a colander for 10–15 minutes to remove excess surface water.

Make Brine and Pack

Dissolve salt

In a clean non-reactive container or pot, combine 1.5 liters of water with 90 g coarse salt and 15 g sugar. Stir until fully dissolved. Taste (brine should be noticeably salty but not overpowering). If using, stir in the Shaoxing wine.

Sterilize jar

Prepare a 2–3 liter pickling jar or clean food-grade container. Rinse with hot water to warm it and reduce contamination.

Layer the vegetables tightly into the jar: start with a layer of cabbage, then some mustard greens, followed by daikon and carrots. Press each layer down firmly by hand or with a tamper so there are minimal air pockets. Add the crushed garlic, sliced ginger, Sichuan peppercorns, dried chilies, and star anise distributed among layers.

Pour the cooled brine over the packed vegetables until fully submerged. Leave about 2 cm headspace at the top of the jar. If vegetables float, place a clean weight (small plate or fermentation weight) on top to keep them submerged.

Ferment / Salt Cure

Short salt-curing (3–7 days) — for quicker salted vegetables

Cover the jar with a loose lid or cloth to allow gases to escape. Leave at room temperature (18–25°C) away from direct sunlight for 3–7 days. Check daily: press down to release any trapped air and ensure vegetables remain submerged. Taste after 3 days; when flavor and texture are to your liking (slightly tangy, softened but still crunchy), transfer to the refrigerator to slow fermentation.

Long ferment (2–4+ weeks) — for more developed sourness

For stronger flavor, ferment at room temperature for 2–4 weeks, tasting periodically. When it reaches desired sourness and salt balance, seal tightly and refrigerate. Longer storage (several months) will deepen flavor; ensure the vegetables remain submerged and discard if mold or off-odors develop.

Serve or Use in Cooking

When ready to serve as a side or to cook with, remove desired amount from jar. Rinse lightly under cold water if too salty, then squeeze out excess liquid and chop/coarsely shred as needed for recipes.

Optional finishing: toss the drained salted vegetables with 1 tsp sesame oil, 2 tbs chopped scallions and 1 tbs chili oil to serve as a seasoned side dish.

To cook with meat or vegetables: add chopped salted vegetables directly to stir-fries, soups, braises or steamed dishes. Because they are salty, reduce additional salt in the recipe and add near the end of cooking or adjust to taste.