Chinese sichuan pickled mustard tuber greens, crisp and refreshing, perfect with rice. 70g*3, 210g (7.4 ounces) can be served with sandwiches, burgers, snacks, or fried rice

I’d say I have a somewhat sophisticated palate. I’m not picky at all and I’ll try just about anything once, no matter how unusual it sounds.When these arrived, I originally planned to make some plain white rice in the rice cooker and spoon them over the top. That was the plan. But curiosity won and I ended up pouring them into a small rice bowl and digging in straight from there.First reaction: not bad at all.They’re definitely salty, maybe a little on the salty side, but I happen to love salt (probably more than I should). If that’s not your thing, you could probably tone it down by giving them a quick rinse or soak.Flavor-wise, they’re unlike most things I’ve had. I’d describe them as somewhere between sauerkraut and a salty dill pickle, with a musty note that reminds me of homemade canned goods my grandparents used to store in mason jars in their cellar. Not in a bad way, just that old-school fermented kind of vibe.Texture is firm and crunchy. There’s plenty of umami, a little mustardy sharpness, no noticeable heat, and maybe even a touch of sweetness hiding in there.I think these would be great over rice, mixed into fried rice, or added to other Asian dishes. They’re even decent straight out of the bag if you’re into that.My only real complaint is the size of the packages. They’re small. In my photo, one entire pack barely fills half of a small rice bowl. The package itself is thin and about the size of my hand. At roughly $3.50 per pack, that feels a little high for the amount you get and I can’t imagine these cost much to produce.That said, they taste good, seem like good quality, and they’re definitely unique. If you’re looking to try something different, these are worth checking out.