I remember my grandmother preparing "Xuě cài" with tofu as one of our Chinese New Year dishes. "Xuě cài" is a type of pickled greens, often made from mustard greens. The combination of the salty pickled greens with the mild tofu creates an indescribable flavor that subtly reminds me of home.

Upon seeing turnip greens in WEEE!, I thought they would be an excellent choice for making "Xuě cài" as well. Although turnip greens have a slight bitterness that my family doesn't particularly enjoy, pickling them mellows the bitterness, making it much more appetizing. With Chinese New Year approaching, it's the perfect time to prepare this dish.

Previously, I shared a video about fermenting mustard greens. "Xuě cài" is another way to preserve these greens, and it's much simpler and quicker. Instead of using rice water, I use salt, specifically 3% of the weight of the greens. After salting them, I store them in the fridge for three days, and they are ready to use. If you're looking to explore beyond the usual ways of eating greens in the US, I highly recommend trying this method!

• Turnip Greens: [ Ссылка ]
• Five Spice Flavored Tofu: [ Ссылка ]

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