Cambodian Pickled Mustard Greens

Directions

• Preparation
• Clean the greens: Thoroughly wash the mustard green leaves to remove any dirt or grit.
• Dry under the sun for 3~4 hours (or even longer if you need!): Lay the cleaned leaves out in direct sunlight until they shrink and dry out completely.
• Pack the greens: Once dried, tightly pack the mustard greens into a large, clean storage container.
• Make the brine: In a pot, bring some water to a boil. Stir in 2½ tablespoons of salt and ½ tablespoon of sugar until fully dissolved.
• Cooking
• Let the brine cool slightly, then pour it over the packed mustard greens until fully submerged.
• Close the lid and leave the container at room temperature to ferment for a few days.
• Once fermented to your liking, move the container to the fridge.