Thanks for watching! I have made it with this version about 6 times and it's turned out perfectly every time! Hope you will like it when you try it too! :-)
Wow I never thought to pickled greens before I am going to definitely try this I always do this with Chinese cabbage and cucumbers and carrots but I never use rice in it 😃. Thank you for sharing 🙏🏼
Hi Rachel, this recipe is specifically for mustard greens, I have never made it with anything else so I don't know what other vegetables can be substituted for this recipe. Maybe cabbages??
Thanks for watching! I have never tried adding kimichi sauce to mustard greens so I don't know how it will turn out... If you try it please let me know how it turns out!
KrazyKAT Recipes I sure will! My nearby store didn’t have a lot mustard greens so I did a mix of the little bunch of mustard green they had left with turnip greens. Their fermenting now in the kimichi sauce I found on TH-cam so I’ll check it in 48 hours. It’s in the 90s where I live and my central air died so I hope it doesn’t spoil😳
KrazyKAT Recipes ok so am back with a verdict and yea I think I have kimichi mustard and turnip greens 😁 lol. I’ve never had the traditional kimichi before, but heard that it has a sour and spicy taste. Well this greens kimichi has a sour taste and I can also taste the garlic and the spices I put in when following the directions. Am about to warm up some right now to eat with my pasta salad. I like it and hoping it provides me with the natural probiotics am looking for. Oh I put the greens kimichi in the fridge after 4 days of letting it ferment at room temperature and it’s hot now where I am (90 degree room temperature). Hope it goes well for you if you decide to try it.🤗 thanks for sharing this awesome video too 🤗🙏🏾
Thanks for watching! I didn't rinse off the salt because salt is needed. If you don't add enough salt it won't pickle correctly but be careful to not over salt it too or it will be too salty! Everyone will make different size batches, so I can't really give you exact measurements... just taste it, should be a little more salty then things you normally eat that has salt. :-)
Love it. Thank you for sharing the modern tradition way
You're welcome! Thanks for watching my video!
Love this new technique for making pickled mustard green. Definitely going to try it.
Thanks for watching! Hope you will find this version helpful! :-)
So did you ever try it? What’s the outcome?
...wow!....now I am off to the store tomorrow to try this version! I was fascinated by your last version!
Thanks for watching! I have made it with this version about 6 times and it's turned out perfectly every time! Hope you will like it when you try it too! :-)
Mouth watering!!!! Thanks!
Thanks for watching! :-)
Wow I never thought to pickled greens before I am going to definitely try this I always do this with Chinese cabbage and cucumbers and carrots but I never use rice in it 😃. Thank you for sharing 🙏🏼
Thanks for watching! Hope you will like the recipe when you try this method! ;-)
Excellent video, thank you.
Thanks for watching my video! 💕
Thank you Kat. 😍
Thanks for watching!
Looks good
Thanks for watching!
Appreciate the information! Couldn't we substitute cooked sticky rice as opposed to cooked jasmine rice?
Yes, you can use sticky rice too! Thanks for watching my video!
After it's done pickling and ready to eat. Do you put the rest into the fridge or will it be ok on the countertop still?
Once it's pickled to your liking, refrigerate it immediately or it will get too sour.
Superb
Thanks for watching my video! 💕
Iodized salt and not pickling salt?
Thanks for watching my video! Yes, I used iodized salt for this recipe.
What other vegetables can I substitute?
Hi Rachel, this recipe is specifically for mustard greens, I have never made it with anything else so I don't know what other vegetables can be substituted for this recipe. Maybe cabbages??
Can I add the kimichi sauce to turn it into kimichi? so instead of using cabbage to make kimichi I use the mustard green
Thanks for watching! I have never tried adding kimichi sauce to mustard greens so I don't know how it will turn out... If you try it please let me know how it turns out!
KrazyKAT Recipes I sure will! My nearby store didn’t have a lot mustard greens so I did a mix of the little bunch of mustard green they had left with turnip greens. Their fermenting now in the kimichi sauce I found on TH-cam so I’ll check it in 48 hours. It’s in the 90s where I live and my central air died so I hope it doesn’t spoil😳
@@soundreign2319 hope it turns out! Please keep me posted because I would like to try it too! I Iove pickled foods! 😍😋
KrazyKAT Recipes ok so am back with a verdict and yea I think I have kimichi mustard and turnip greens 😁 lol. I’ve never had the traditional kimichi before, but heard that it has a sour and spicy taste. Well this greens kimichi has a sour taste and I can also taste the garlic and the spices I put in when following the directions. Am about to warm up some right now to eat with my pasta salad. I like it and hoping it provides me with the natural probiotics am looking for.
Oh I put the greens kimichi in the fridge after 4 days of letting it ferment at room temperature and it’s hot now where I am (90 degree room temperature). Hope it goes well for you if you decide to try it.🤗 thanks for sharing this awesome video too 🤗🙏🏾
@@soundreign2319 thanks for the update Annie! Glad it turned out great! Now I will have to definitely try it too! Thanks for the idea!! ❤
Did you rinse the salt off after 40 mins? Thanks for the recipe!
Thanks for watching! I didn't rinse off the salt because salt is needed. If you don't add enough salt it won't pickle correctly but be careful to not over salt it too or it will be too salty! Everyone will make different size batches, so I can't really give you exact measurements... just taste it, should be a little more salty then things you normally eat that has salt. :-)