The harm choy may be eaten immediately after 24hours or the next day. This harm choy is similar to the local Sarawak made harm choi with plenty of leaves unlike the ones imported from china. The traditional method takes about seven days to make and using rice water.
1 kg of Kai Choy ( Mustard Cabbage)
2 tablespoon of salt
2 table spoon of vinegar
Boiling water
Method
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.
For more detail info please visit my website Harm Choy salted vegetable made easy
1 kg of Kai Choy ( Mustard Cabbage)
2 tablespoon of salt
2 table spoon of vinegar
Boiling water
Method
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.
For more detail info please visit my website Harm Choy salted vegetable made easy
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