Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Share
Share with LinkedIn.
Share with X.
Share with Facebook.
Share with email.

Sweet Sour Young Chinese Mustard (Kai Choy) Pickles

Featured in the Honolulu Star-Advertiser on January 2, 2019.

Ingredients:

Sweet Sour Young Chinese Mustard (Kai Choy) Pickles

  • 2 pounds young kai choy (may use fully grown if not available
  • 2 cups water
  • 2 1/2 cup water, divided
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 tablespoon Hawaiian salt
  • 1 tablespoon slivered ginger
  • Fresh red chili peppers, seeded and slivered

Directions:

  1. Cut cabbage into bite size pieces.
  2. Boil the 2 cups of water.
  3. Add cabbage, stirring until cabbage darkens and glistens (about 1 to 3 minutes).
  4. Drain and place in a bowl.
  5. Boil the 1/2 cup water, vinegar, salt, and sugar, stirring until the salt and sugar are dissolved.
  6. Pour hot mixture over cabbage; add ginger and chili pepper; mix well.
  7. Bottle and refrigerate for 2 to 3 days before serving.

Makes about 40 1-ounce servings.

Approximate Nutrient Analysis per 1 ounce serving:
15 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 150 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.