What is Kai Choi?
Kai Choi (Brassica juncea), also known as Mustard Greens, is a member of the mustard family. Kai Choi is more pungent than the closely-related Brassica oleracea greens (kale, cabbage, collard greens, et cetera). They are very frequently mixed with these milder greens in a dish of "mixed greens".
Seeds sown in very early spring for spring use and in the fall for winter use. Successive plantings 10-14 days apart insure an all season crop. Control of weeds is essential, and 1 to 3 intercultivations may be necessary. When grown from seed, offtype plants should be rogued before flowering.
Growing period is from 40-60 days, depending on variety and weather conditions. For Mustard greens, plants are cut off at ground level when they are young and tender. Leaves 15-30 cm long are preferred for marketing.
Other Kai Choi Names
Gai Choi, Siu Gai Choi, Xaio Jie Cai (Shiau Jie Tsai), Baby Mustard, Chinese Leaf Mustard, Indian Mustard, Mostaza, and Mustard Greens.
Where to buy Kai Choi?
Kai Choi can be found at most specialist Oriental outlets. For trade sales enquiries, please contact firstname.lastname@example.org or call us on 01945 583033.
Storing Kai Choi
Kai Choi should be stored in a plastic bag in cold refrigeration, and isolated in the crisper drawer with other cold-storage vegetables.
How To Cook & Prepare Kai Choi
Mustard greens are also extremely high in Vitamin A and Vitamin K. Kai Choi leaves are a fair grass green and it has a bitter/peppery taste.
Lightly boil, steam, stir-fry, combined with other greens and used in soups. Can also be eaten raw as part of a salad, similar to the western mustard green.
Try our Kai Choi Recipes: Kai Choi with Garlic Oyster Sauce