Fermented Mustard Greens
A traditional recipe, these fermented mustard greens are a must when eating Beef noodle soup!
Equipment
- sterilised glass jar
Ingredients
- 6 bunches mustard greens
- 300 g glutinous rice flour
- 700 ml water
- 30 g salt
Instructions
- Wash the mustard greens carefully and thoroughly, trying not to break apart the leaves. Hang them outside to dry in the sun for around 1 hour, or until dry.
- Sprinkle salt over the greens and gently massage into the vegetable. Until it starts to release juices and become shiny. Be patient and gently so you don't tear the greens.
- Roll the vegetable up and stuff tightly into a glass jar. Repeat until the jar is almost full.
- Mix the glutinous rice flour and water well together. Pour into the glass jar, try to cover the vegetables. You may have to place a small weight on the greens to keep them submerged. Close the jar and leave to ferment for around 7-10days. The glutinous rice flour and water may separate, that is fine. I like to place a shallow dish under the jar to catch any overflowing juices.
- When the fermented mustard greens are ready, remove from the jar with sterilised tongs or chopsticks. Thinly slice it. It can be eaten as is, or I like to quickly stir fry it with some garlic, chilli, sesame oil and white pepper to enhance the taste. You can keep the uncontaminated liquid for another batch in the future.
