Kaichoi

+Description

The leaves are bright green and have a bitter/peppery taste. Kaichoi ressembles paksoi, but can be distinguished by its somewhat lighter green leaves and shorter green petioles then Paksoi. The leaves, the seeds, and the stem of this vegetable are edible and have a mustard flavour.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Kaichoi is available from Holland And Spain

Kai Choi

Kai Choi ähnelt Paksoi, hat aber etwas hellere, grüne Blätter und kürzere, grüne Blattstiele als Paksoi.
View Kai Choi

To prepare Kaichoi, wash it and chop in pieces. Then it may be eaten raw, steamed, stir-fried, or boiled.

Consumption

Kaichoi can be eaten raw or cooked. Kaichoi is commonly stir-fried, steamed or boiled. Kaichoi is also used to make mustard.

When to eat

Look for leaves that are fresh and crispy. Avoid the ones with brown spots. Keep the vegetable refrigerated, and consume within a few days.

Kaichoi has many names including: Gai Choi, Siu Gai Choi, Xaio Jie Cai, Baby Mustard, Chinese Leaf Mustard, Indian Mustard, and Mustard Greens.
The mustard made from the seeds of the Kaichoi is called, ‘Brown Mustard’.