My mom’s pickling process is different. She cut every mustard green in half. She clean it in hot water. Due to having no hot weather in the winter, she line dry them (indoor) overnight. The next day, she’ll boil the water and add sufficient amount of salt and let it cool for 5 minutes. During the 5 minutes, she would pack the mustard green in the glass jar. After 5 minutes, she pours the salty brine in. There’s also another way to make it. When cleaning rice prior to cooking the rice, save the 3rd water from it (make sure it’s enough for the mustard green) and set it aside. Clean and cut the mustard green bite size. Add salt to the mustard green and mix it thoroughly. Pack the mustards green into the jar and add the rice water to it.
@@The_Hungry_Housewife thank u so much!!! Just had some bomb pho the other day forgot where I got it I like that Vietnam one down by city hall too u kno any other restaurants that serve more I only kno a few so far been super busy...
First time I had fried chicken feet in Thailand back in 2001 from those street vendors. It was good and very cheap. I salute you for cooking it for your husband. Anyone willing to go outside their comfort zone and cook speciality dish for their loved ones, get my thumbs up. Most people would not dare go near chicken feet. Your husband is a lucky man.
Seriously your mum in law must love you. Im Australian Cambodian and married a very good nice humble cambo girl. She can cook All. But i Appreciate your skills. Well done!!
