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.

📝 Ingredients

• 1 pound fresh mustard greens
• 2 cups water
• 1/4 cup rock salt

👨‍🍳 Instructions

1. 1First, wash every single leaf with water. Making sure they are clean.
2. 2Pat them dry with a paper towel and leave them to dry out and slightly wither for a couple of hours or overnight.
3. 3Tie each leaf into a knot or cut them into smaller pieces about an inch long.
4. 4Place them in a bowl. Sprinkle leaves with rock salt and add water.
5. 5Gently massage the leaves by rubbing and slightly squeezing using your hands for 3-5 minutes.
6. 6Transfer 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.