Erchen Chang's secret ingredient - fermented mustard greens

Common in Chinese and Taiwanese cooking, this pickle will add a tasty crunch to fried rice, noodle soup and grilled fish 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 Igrill a fish, I'll have them on the side to eat every other bite. When I make a simple chicken broth, I'll add...