Sichuan Preserved Vegetables

Method

Clean the mustard greens thoroughly and cut into 2cm pieces, then salt generously and leave overnight to draw out moisture. The next day, rinse well under cold water and squeeze dry using a clean cloth. Toast the Sichuan peppercorns, dried chillies, star anise and bay leaves in a dry pan for 2 minutes until fragrant, then set aside. Heat 200ml water with the vinegar, sugar, ginger and garlic until steaming, then add the toasted spices and let cool completely. Pack the prepared mustard greens into sterilised jars, pour the cooled brine over them ensuring complete coverage, then seal tightly. Store in a cool, dark place for at least two weeks before consuming, allowing the flavours to develop fully. The preserve will keep for several months and becomes more complex in flavour over time.