Suān-Cai a.k.a Mustard Green pickles 酸菜 pre-order only

Suān-Cai a.k.a Mustard Green pickles 酸菜 pre-order only

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This is the reason I started fermentation again in London. I love this stuff! Growing up in Taiwan, we have Suan Cai in everything from street food to formal dinners. You might not have heard of it but you might have eaten at the famous Taiwanese BAO London or Chinese restuarants. You can easily get a bag of pickled mustard green very cheaply in any of Chinese supermarket, but I would rather not. If you look carefully next time when you pick up a bag, i has a big warning sign -“ DO NOT EAT IT RAW” or “COOKING ONLY “ Why ? Fermentation is one of the oldest methods for preserving food to last the long winter and it not only adds nutritional value, it also contain lactic acid bacteria (LAB). The best way to eat it is uncooked. Unfortunately, clever humans found a way to do it cheaply and quickly by adding chemicals. Here are at Pao pop n pickles, we prefer the old way, by adding salt and fermenting it for more than 3 weeks. I let the bacteria do the job, just like grandmother used to do. Mustard greens contain high amouts of vitamin K, vitamin A, vitamin C. They also contain healthy amounts of manganese, vitamin E, potassium, vitamin B6, phosphorus and copper. Other key nutrients in mustard greens include vitamin B1, vitamin B2, vitamin B3, vitamin B5, iron, magnesium, zinc, and selenium.

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