Kiam Chye (Salt Cured Mustard Greens)

  • 1 bunch green mustard (kai choi)
  • 11/4 cup sea salt, additional if needed.
  • 6 cups rice water (the water used in washing rice and collected after the rice is washed)
  1. Wilt the green mustard (kai choi) in the sun for a couple of hours. Rub in 1/2 cup of salt to draw out moisture from the wilted green mustard.
  2. Mix and stir 1/2 cup salt in the rice water. Sea salt is used here and recommended because table salt contains anti-caking agent. Immerse green mustard into rice water and weigh down to submerge it completely.
  3. Allow 3 to 5 days for fermentation to occur.
  4. Rinse briefly in three changes of clean water until the rinses run clear.
  5. Drain the inverted Mustard Greens to remove excess water.
  6. Pull off the leaves and place in a resealable plastic container with an elevated base and refrigerate for upto a week.