Mustard (scientific name: Brassica juncea) is a mustard vegetable with many cultivars. Among them, there are many varieties of mustard in China, which are collectively referred to as "mustard". In China, mustard greens are widely used.
Vegetables commonly found in Taiwan. It is often written as "Kai Cai" (pronounced Yi), which is a homophone of the Hokkien language mustard. Generally speaking, the so-called "perennial vegetable" in the mouth of the Taiwanese of southern Fujian descent in the central and northern regions is mustard greens, but the Taiwanese of southern Fujian descent are spinach with roots. The Hakka people in the south are the same as the Hakka people in the central and northern parts of the country, which are mustard greens, which should be related to the Hakka people being good at making various pickles with mustard. The Hakka people use mustard greens to make sauerkraut (called "pickled vegetables" in both Taiwanese and Hakka languages, which can be divided into dry and wet), Fu Cai (called "Fu Cai" in Hakka), and dried plums (called "dried pickles" in Hakka).
Mustard Chicken Soup is an extension of Taiwanese cuisine. In Taiwan's agricultural society in the past, the long-term labor union used the farmland to lease farmland from the landlord to grow mustard. The mustard harvest coincided with the Chinese New Year, so it was called a dish for returning home and reunion. The Hakka people live in the hills, and in order to preserve their food, they use pickling and other methods to preserve excess mustard greens.
Therapeutic effect
Improves digestion and aids in fat metabolism. Taken internally, it can help improve chest congestion, inflammation, injury, and accompanying pain.
Nutritional value: Leaf Mustard is a cruciferous plant. It contains a lot of vitamin C, protein, fat, inorganic salt, and crude fiber.
Cooking method: The mustard itself is slightly "cold" in nature according to TCM. Generally, two slices of ginger should be placed in the soup. Home-cooked dishes include mustard soup with salted egg and meat, and mustard pickles.
Mustard pickled pickled vegetable (sauerkraut)
Ingredients: mustard greens, salt, water
Utensils: glass bottle
1. Wash and dry the mustard greens for about 2 to 3 days; sterilize the glass bottle with hot water and drain.
2. Boil a pot of water, blanch mustard greens for a few minutes, remove and let cool.
3. In the same pot of water, add 5% salt of mustard greens by weight, dissolve into salt water and let it cool.
4. Fold the mustard greens in half into a glass jar and press down with a heavy weight. Pour into salted water and marinate for 14 days or more. Serve.
Special attention: patients with high blood pressure and vascular sclerosis should pay attention to eating less.
Centre for Food Safety - Pickled Cabbage Products
The report refers to the incident of poor hygiene in the production process of Chinese sauerkraut products
https://www.cfs.gov.hk/english/press/20220317_9362.html
Scientific research on mustard plants for phytoremediation can remove heavy metals, such as lead, from the soil of waste sites because it has a higher tolerance to these substances and stores heavy metals in its cells. In particular, mustard is particularly effective in removing cadmium from the soil. If it is not organic farming, there is a risk of heavy metal residues.
Cantonese Dietary Recipe: 
English CookPad：
Harvest Season: available throughout the year
