Talk:Chung choy/@comment-67.245.58.212-20200506172537

I have a jar of the balled-up greens, unfortunately without original label or packaging, and it has been a long time since I have seen them in the market, in my fridge. Yesterday I went looking for either root chung toy (my Toisan-heritage wife says the balls are for flavoring soup, and the thick root pieces are for actual eating, chopping up into a pork patty or wonton filling or steaming with meat) or the functionally similar zha choy (which is actually from the mustard plant, but it's a second growth after harvesting the greens, so labelled as stems or knobs of the mustard plant -- usually found dry-salted with a dusting of chili powder) and I was unable to find either product. I bought a fresh green Chinese radish (similar to daikon, but green, like a broccoli stem), peeled and slit it lengthwise, and now have it sitting in a bag of salt awaiting developments (such as a lactic fermented tang, some brine formingm and when it is fully "cured" i'll drain it and air-dry it a bit and put it in the fridge to finish aging.

Chinese cooking in the Age of Sheltering At Home...