Pickled Mustard Greens (Burong Mustasa)
Pickled mustard greens (burong mustasa) is where mustard greens are fermented in brine for 3-5 days. Learn how to make them the easiest and simplest way.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 5 servings
- Difficulty
- EASY
Ingredients
- 1 lb fresh mustard greens
- 2 cup water
- 1/4 cup rock salt
Instructions
- 1
First, wash every single leaf with water. Making sure they are clean.
- 2
Pat them dry with a paper towel and leave them to dry out and slightly wither for a couple of hours or overnight.
- 3
Tie each leaf into a knot or cut them into smaller pieces about an inch long.
- 4
Place them in a bowl. Sprinkle leaves with rock salt and add water.
- 5
Gently massage the leaves by rubbing and slightly squeezing using your hands for 3-5 minutes.
- 6
Transfer the leaves to a jar and fill the jar with the same brine solution making sure that the leaves are fully submerged. Cover and place the jar in a dark place with room temperature for at 3-5 days.