Pickled Mustard

Pickled mustard, commonly known as "jìe cai" (or "gai choy" in Cantonese), is a popular ingredient in traditional Asian dishes. This mustard plant has a slightly bitter taste with a mild hint of horseradish. The pickling process sweetens the mustard leaves slightly, resulting in a salty, sour flavor that enhances dishes with its distinctive taste. Additionally, pickled mustard serves as a good source of fiber. It is famously used in Szechuan-style fish and pairs exceptionally well with noodle soups and stir-fry dishes.