Wash the mustard greens, remove the roots and whiskers, and cut into hob pieces or small cubes. (Shape and size are up to personal preference)

Add water to the pot to cover or flatten the mustard greens, and boil for 10 minutes until chopsticks can pierce through them. Softness and hardness are up to personal taste.

Slice the radish into medium-thick slices. I won’t eat it anyway.

Pour the cooked mustard pieces together with the water into another basin, and cover with shredded raw radish while it is still hot. Remembering this step is the key to this recipe! (I still don’t understand why mustard greens become spicy when exposed to radish) Cover tightly and simmer for 2-3 days. When you open the lid again, take a deep breath to bring back your childhood memories! Note that if you don’t like the smell, remember to wear onion glasses if you come to join in the fun!