I wonder how many households are still making preserved vegetables such as kiam chye(salted pickled mustard), mui choy and chai poh (salted raddish) for their own consumption. It is disheartening to see the art of making these traditional foods may see its day here numbered and heading into oblivion. Most people conveniently buy them from the market these days, but with your help and support these classic recipes can continue here for those seeking to create the authentic taste of our traditional countryside cooking that we have left behind
1 bunch green mustard(kai choi)
11/4 cup sea salt, additional if needed.
6 cups rice water (the water used in washing rice and collected after the rice is washed)
Collect the water used in washing the rice and leave overnight to begin the process of fermentation.
Wilt the green mustard(kai choi) in the sun for a couple of hours. Rub in 1/2 cup of salt to draw out moisture from the wilted green mustard.
Mix and stir 1/2 cup salt in the rice water. Sea salt is used here and recommended because table salt contains anti-caking agent. Immerse green mustard into rice water and weigh down (a plate and pestle is used here).
Using a plate and pestle to apply pressure for the next 3 to 5 days while fermentation takes place.
Once the secret is learned, one of the most versatile preserved vegetables is at one's disposal. Kiam chye is not only a wonderful side dish but also used in many superb dishes like Kiam chye ark (Duck soup) Chye boey, and the mouth watering ikan assam pedas. By the way, the salted eggs that were made at the start of this blog.... simply delicious.