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Salted Vegetable (harm choy) made easy

1 kg of Kai Choy ( Mustard Cabbage)
2 tablespoon of salt
2 table spoon of vinegar
Boiling water


Drying the Kai choi

1. Dry the Kai Choy under the sun for about an hour.
2. Put all the Kai Choy in a big bowl.
3. Add in Salt and Vinegar
4. Pour enough boiling water into the bowl to cover the vegetable. Set aside for 24 hours or the next day.
    Harm choy may be eaten immediately after 24hours or the next day. 


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