Pickle Ingredients:

Mustard Greens - 1750g

Salt Salt - 175g

Khoo Mamma suggests that salt be kept to ten percent of the weight of the vegetable, so when you are buying the vegetables don't give the money to the vegetables and take them over the hand, remember to look at the weight of the mustard greens, it matters a lot! Unless you're prepared to weigh it again yourself when you get home.

Turmeric brine:

Filtered water - 1000ml/cc

Turmeric powder - 5g (about half a tbsp, for coloring, and to keep out the wind)

Glutinous rice flour or sticky rice flour - 10g (1 tbsp, used to ferment the vegetables and make them sour quickly. p>

Salt - 40g (2 tbsp/spoon) - if your taste is salty then you can increase the amount of salt, otherwise decrease the amount of salt, but not too little, at least 20g of salt should be used.

How to do it

When you've got the ingredients ready, let's look at the pictures and tell the story:

1. Rinse the mustard greens with a water hose (rinse them, don't soak them, to avoid stinking them up), and then hang them upside down in the air to dry for a couple of hours, so they soften up a bit.

2. The vegetables have been slightly softened.

3. Peel the leaves (you can leave them on, it's purely a matter of preference), but don't discard them.

4. Split the heart of the vegetable into 2 to 4 parts (two for small ones and four for large ones)

5. Arrange the chopped vegetables in a clean, grease-free container, with the incision upwards, and sprinkle a layer of salt into the leaf crevices after each layer of vegetables, making sure to spread it evenly.

6. Sprinkle layer after layer, sprinkle to the last layer of 175g of salt is also sprinkled.

7. Find a small, clean, oil-free plastic lid or glass dish to place on top of the vegetables.

8. Place something heavy on the lid or plate to squeeze the vegetables underneath. I like to use a large plastic bag filled with water to press the weight of the water, which weighs 6 kilograms.

9. Allow the vegetables to be squeezed overnight, or for at least 16 hours.

10. After being squeezed for 24 hours, the vegetable sinks halfway down, and the entire plastic bag of water is seen to have sunk into the container.

11. The principle of reverse osmosis with its high salt content allows part of the water to flow out of the vegetable, and the vegetable in the container is deflated.

12. The overnight pickled vegetables are separated from the brine and drip-dried. Now you can choose to rinse the vegetables in filtered water to remove some of the salt before drip-drying, so that the pickled vegetables will not be so salty. You can also choose not to rinse it and go to the next step, then the pickles will be more salty and the soup will be more flavorful.

13. Line up the dripping salted vegetables tightly in a clean, oil-free container. Plastic containers or glass jars are fine.

14. Spread the leaves out and fold them over each other, then roll them up before placing them in the container (below).

15. Now prepare the turmeric brine, soak all the ingredients in 800 ml of water and stir to dissolve (although it is not easy to fully dissolve), we first use 800 ml of water to soak, and then use 200 ml to rinse the cups with all the ingredients left behind in the container of kimchi.

16. Then prepare a glass or porcelain or plastic plates and cups, used to press on the vegetables, do not let the vegetables float out of the water.

17. Because of the fermentation of vegetables will produce gas and open the lid of the container, (if you use a rotary locking lid or can be fastened to the lid of the container does not have this problem) It is best to find a heavy object to press the lid, otherwise the lid is open and let the air escape, then the fermentation process will not be complete. Qiu mama specially chose this heavy wooden cutting board for cutting vegetables to press, so that every day when you need to use the cutting board, you will be able to check whether the lid is open, and then wipe the board dry after use and then press it again.