50 g salt

500 +/- rice-washing water

(or 1 tbsp sticky rice flour mixed with 500 +/- water)

Practice

1)Wash the raw mustard plants and drain; take them to the sun until they are slightly dry (or omit them)

2)Coat the mustard greens with the salt Put the mustard greens in a large dish, cover it and leave it overnight

3)Prepare a deep container, transfer the pickled mustard greens into the container and fill it with rice-washing water or sticky rice flour water

4)Then press it with a heavy weight, cover it with a lid, put it in a cool place and leave it there for about 10-14 days until the mustard greens turn sour and yellow and become a bit transparent, that is, it will be ready

Tips

** General Rice water is usually used for pickles, but to make it easier, you can use rice flour mixed with water to make rice water instead

** Rice water (or rice flour water) must be added to make the starch in the water ferment and turn into acid

** How much rice water do I need? Just enough to submerge the mustard greens

** The pickles need to be pressed down with a heavy object so that the mustard greens can be pickled thoroughly