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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

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