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. They are known as pak ghat in Laos and dưa cải chua in Vietnamese.
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.
|Standard UK Delivery ?||£3.50 or free when you spend £35|
|Express Delivery ?||£6.95 or free when you spend £75|
|Next day by 12pm ?||£9.95|
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.