Fermented mustard greens give a specific taste that you find a lot in Chinese or Taiwanese cuisine. We use them in our classic bao with pork. The round, mellow, sour notes work really well to cut through fatty food in a balanced way.
They make a refreshing pickle; if I grill a fish, I’ll have them on the side to eat every other bite. When I make a simple chicken broth, I’ll add fermented mustard greens to season it with a sour taste – perfect for rainy winter weather. I often eat mustard greens in a noodle dishHaving it as a soup noodle has a cleaner taste, but if you want a dry noodle, you’d probably stir-fry it first with soy sauce, and then add your noodles.
