Making Pickled Chinese Mustard 

Love it, Khang! Here are my changes, which of course will change based on how much you make. I'd use the jar to measure the water amount. Fill the jar up with water, use that for your boiling liquid. Dunk in the stems first, fish them out after a minute or two with a spider and put them into your jar. You can now turn the heat off, add the leafy parts and let it cook for a minute or two before removing to the jar. Allow the water to cool a little, add in enough salt to taste like the ocean. Let it cool completely before pouring it over your greens for pickling. Once it's cooled completely, then cover with a lid and let sit until it turns a little yellow. You can taste it to see if it's sour enough, if not, let it sit longer. Always keep things super clean so you don't introduced germs or bacteria to your pickled mustard greens. :)

My Hmong friend taught me this. Best fermented food I ever ate. She puts 2 tablespoons of cooked rice in at the beginning of the fermentation process.

When fermenting its ideal to use salts that are iodine free.

kiwi knife for the win! i have the exact same one :-D

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This is a useful recipe! Does it matter what kind of mustard greens you use? Would it work with kale, collards, turnip greens, or other greens in the brassica family? Could you mix cabbage family greens? Anyway, I will try this in the coming garden season!

I was just wondering. Without refrigeration, how long will this keep. We use to make something like thing and I remembered they made pork rib soup with it. It was sour and salty. Yum. I will try yours mix to see. It will taste good with rice.

Does this need to be refrigerated after the 7th day?

I like to add a ton of vinegar for kick. My mother always tells me I am doing it wrong when she sees that.

over rice and a pork chop

First comment and first like 😂😊

@2:20 how very uncharacteristic of you, sir. Chillis?

Music is terrible dude lol what is this being made on Dracula’s castle