Kaichoi
A hint of mustard
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Any idea what kaichoi, which is also known as Chinese mustard, tastes like? Exactly, mustard. This quality is what makes the kaichoi of Chinese so distinctive. Nice and spicy!
Kaichoi also tastes similar to paksoy, another Chinese leafy vegetable. Like paksoy, EAT ME kaichoi has firm, green leaves. The bottom of the leaf is slightly serrated.
Preparation
All the preparation required of kaichoi is to slice away the leaves from the stalk. Then wash the leaves and roughly or finely chop before use. For example, cooking or stir-frying.
How to use kaichoi in the kitchen?
- Cooking
- In salads
- Stir-fry
Storage advice
The EAT ME kaichoi leaves retain their freshness best in the fridge.
Where does kaichoi come from?
Kaichoi is grown in the Netherlands and Spain.
