To spice up the recipe, add a few whole chili peppers to steep with the vinegar-syrup-mustard mixture. Serve with sesame seeds.
3 thoughts on “攻鼻辣菜 Cantonese pungent pickled mustard”
thank you very much for the secret recipe, i will try it this weekend.
It’s much better than kimchi, if you don’t like spicy pickles.
Thank you. I have been looking for this recipe for a long time.
Just some questions, what kind of vinegar did you use? Is it ordinary white rice vinegar? 2nd question, did you have to add water (if yes, how much) to prepare the vinegar syrup? I have heard people adding a spoonful of mustard (powder form) to the syrup. Have you heard about it?
Thank you again! Looking forward to your reply by email and trying the recipe.
thank you very much for the secret recipe, i will try it this weekend.
It’s much better than kimchi, if you don’t like spicy pickles.
Thank you. I have been looking for this recipe for a long time.
Just some questions, what kind of vinegar did you use? Is it ordinary white rice vinegar? 2nd question, did you have to add water (if yes, how much) to prepare the vinegar syrup? I have heard people adding a spoonful of mustard (powder form) to the syrup. Have you heard about it?
Thank you again! Looking forward to your reply by email and trying the recipe.