Yunnan-Style Fermented Mustard Greens
To make the Kunming-style mixian above, which usually features spicy, salty, sour greens with a real mustard bite, you'll want to start your ferment about a week ahead. Of course you can also buy suan cai, or pickled mustard greens, as they are popular throughout China and Southeast Asia. But you really should make your own Yunnan-style, with Sichuan pepper and chili flakes; they are the easiest and one of the tastiest naturally fermented pickles I've ever made. This blog post also includes an interesting interview I did with Georgia about what makes Yunnan food unique in China and how she collected the recipes for her cookbook.