Pickled mustard greens are pak-choi-like leaves from the mustard plant, pickled in saltwater brine. Popular in Hmong cooking from the mountains of China, Vietnam, Laos and Thailand, pickled mustard greens are made by leaving fresh mustard leaves to ferment with vinegar for a few days before eating. The pale green leaves of pickled mustard bring a light enjoyable sourness to soups and stews. Sneak a couple of leaves into a pork belly banh mi, or use pickled mustard greens in a cold salad with green bean sheet noodles, chilli and prawns.
Ingredients: Green mustard 60%, water, salt, vinegar, potassium sorbate (E202), FD&C yellow No.5. Allergens are listed in bold.
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