Pickled Salted Mustard Greens (Xuelihong)
腌雪里蕻 · northern cuisine
Pickled xuelihong is a beloved winter staple in Chinese home cooking. The finished pickle pairs beautifully with dishes like stir-fried mustard greens with ground pork and green beans, mustard green noodles, steamed buns, fried rice cakes, and yellow croaker tofu soup. Choose fresh, tender mustard greens rather than older stalks, or the finished pickle will be stringy instead of crisp. Coarse salt is preferred because it penetrates slowly for better flavor; iodine-free salt is best. Everything that touches the greens must be free of water and oil, and the greens must be rubbed thoroughly with salt, otherwise they can spoil.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 269.2(Main ingredients only; seasoning not counted)
- Protein (g)
- 19.3(Main ingredients only; seasoning not counted)
- Fat (g)
- 3.2(Main ingredients only; seasoning not counted)
- Carbs (g)
- 50.4(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 22718.2(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Leaf mustard雪里蕻
176.37 oz
salt盐
9.17 oz
0.71 oz
Steps
- 1
Step 1
Pick through the fresh xuelihong and remove the older leaves, then air-dry in the sun for one day.
✅ Done when: The greens have air-dried outdoors for one full day.
- 2
Step 2
Wash the greens, trim off the large root ends, and drain well.
✅ Done when: The greens are clean, trimmed of their thick roots, and no longer dripping wet.
- 3
Step 3
Prepare 250 g of coarse sea salt.
✅ Done when: The measured sea salt is ready for salting.
- 4
Step 4
Prepare 20 g of Sichuan peppercorns and 20 g of dried red chili shreds.
✅ Done when: The measured aromatics are set out and ready to use.
- 5
Step 5
Working in batches, place the greens in a large basin, sprinkle with some of the sea salt, and gently rub the salt into the greens by hand so they absorb it evenly. Sprinkle in a small amount of the Sichuan peppercorns and dried chili shreds and continue rubbing.
✅ Done when: The greens are evenly coated and have visibly absorbed the salt and aromatics through thorough rubbing.
- 6
Step 6
Squeeze out the excess moisture and gently form each batch into a compact ball.
✅ Done when: The greens no longer release much water and hold together in firm balls.
- 7
Step 7
Pack the greens tightly into a sanitized crock that is completely free of water and oil, pressing them down firmly.
✅ Done when: The greens are packed snugly into the crock with no loose layers.
- 8
Step 8
Cover the mouth of the crock with three layers of plastic wrap and secure it tightly.
✅ Done when: The crock opening is fully sealed with three layers of wrap tied securely.
- 9
Step 921600 min
Fill the water channel around the crock rim with clean water, keep the crock in a cool, well-ventilated spot, and check on it from time to time. After 15 days of pickling, the greens will have turned from green to yellowish and are ready to enjoy.
✅ Done when: After about 15 days, the greens have changed from green to a yellowish color.