I’ll happily admit that I got this idea after eating at the original Tsujita, one of LA’s most famous ramen/tsukemen joints, with a common two-hour wait. Though I love their tsukemen and ramen, I love their chili pickled mustard greens even more. This is our version.
2–4 SERVINGS
1 pound Chinese mustard greens, cleaned and cut into 2-inch pieces
Kosher salt, for cleaning
6 garlic clove, crushed
1 whole dried Thai chili, cut lengthwise with seeds
2 cups Pickling Liquid
BALLS OUT
40–80 SERVINGS
10 pounds Chinese mustard greens, cleaned and cut into 2-inch pieces
Kosher salt, for cleaning
60 garlic cloves, crushed
10 whole dried Thai chilies, cut lengthwise with seeds
5 quarts Pickling Liquid
1. Liberally cover (both sides of) mustard green leaves with salt and let sit for 30 minutes.
2. Rinse greens well to remove salt, gently wring out excess water from leaves, then place in a container with garlic and Thai chili.
Bring Pickling Liquid to a full boil in a pot over high heat, then pour over mustard greens. Cover with plastic wrap. Make sure the wrap is flush across and pushed down onto the liquid surface so the veggies are completely submerged. Let cool to room temperature before refrigerating.
