Mustard greens salted and lacto-fermented until tangy and softened, keeping a pale-gold crunch. The flavor is sharply sour and savory, cutting through rich, oily dishes.
Where it comes from
An everyday pickle of Hainan island in southern China.
In the kitchen
Used as the signature tangy topping for Baoluo rice noodles, and to season soups and stir-fries.
Nutrition (per 100g)
~20kcalCal
~1.5gProtein
~0.3gFat
~3.0gCarbs
~1.8gFiber
AI-estimated; model and run unavailable.
