Written by Mrs. Money
I learn to make this Chinese dried vegetable pickle since I was a teenager; a period when my dad got posted to work outstation thus I took over most of his duties in the house, besides keeping an eye over his vegetables, frequently bringing pesticides poisoned mom to hospital and the most horrific experience was killing a leg size diameter python, when it came to steal our chicken. When it opened its mouth trying to vomit those chicken carcasses, instead I stuck into its mouth with a long stick. Finally it tried to escape from the chicken pen, my mom used two fish spears and I used a hoe, two ladies eventually killed a snake as long as a minibus at 2:00am!
Use mustard green or daikon leaves
Ingredients:
- 30 daikon plants or 20 mustard greens
- A big handful of sea salt
- Five handfuls Foo Chow Ang Chow (Chinese red wine sentiment)
Procedure:
- Hanging the cleaned vegetables under the very hot sun for at least 8 hours
- Knead the dried vegetables with salt, leave there overnight
- Squeeze off excess vegetables juice
- Knead the vegetables with Ang Chow
- Make sure put extra salt and ang chow to cover the top
- Store in a bottle or clay pot in a dark place
- The cover should be porous to let go of CO2
- After a week, open the container to take a look of it (If black mould formed most probably due to the top didn’t cover with enough salt and ang chow, white mould is still accepted but make sure get rid of it)
- Close and store it in refrigerator for two months
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