Preserved Mustard Greens

Using preserved mustard greens for cooking is very popular in Malaysia and other Southeast Asia countries. It is normally added to soup dishes, meat and fish dishes.

While on one of the many visits to the local wet market, you can find preserved mustard greens sold in packs, in big jars or open containers.

Making Preserved Mustard Greens

You will need:
2 kg mustard greens (kai choy), rinsed and drained
145g coarse salt

Brining solution:
3-4 litres water or enough water to cover
4 tablespoon salt or more
Ginger slices
1 tsp turmeric powder
1-2 tbsp rice flour mixed with some water

Storing equipment: Ceramic jar or glass container with a lid

Method:
1. Cut mustard in half and rub salt in between leaves and stem. Set aside for half a day to bring moisture out.
2. Bring water and other brining solution to a boil and then cool
3. Squeeze moisture from mustard greens and then pack them into container
4. Pour cooled brining solution and cover tightly. Leave to ferment for a week. Check to remove any bloom that appears on top.
5. Remove mustard green after a week and discard solution.
6. Store mustard greens in a tight container and refrigerate.