Monnyinjin (Pickled Mustard Greens)

  • Mustard green, 2.5 kg (~6 lb)
  • Kosher salt, ½ Tbsp
  • Turmeric, fresh (powdered if not available), 1 knob fresh or 1 tsp powder
  • Dried Chillies, ground, 1 Tbsp
  • Rice wine (Unsweetened. e.g. Chinese rice Wine, Sake), 2 to 3 Tbsp per jar.
  • Glutinous rice (amount described in method), enough sprinkled as the top layer of each jar to just cover the top surface.
  1. Remove the core from the mustard plants then cut the leaf material.
  2. Cut the leaf into 2.5 cm (1 in) pieces.
  3. Wash the prepared mustard leaf and drain well. A salad spinner is ideal.
  4. Lay the material on multiple layers of absorbent kitchen paper. Place in a noticeable draft. This can be outdoors in the sun or under a fan. It's important that the leaf dries forcefully as it will rot otherwise.
  5. When the material has reduced to approximately 30% of its original size then , place it all together in a single basin and add a ½ Tbsp kosher salt, 1 Tbsp of ground dried chillies and a knob of fresh turmeric cut into multiple slices (say 6) or 1 tsp of Turmeric powder.  Mix this well into the leaf material then with your hands attempt to rub the seasonings into the semi-dried leaf.
  6. Transfer the seasoned dried leaves into reseal able clean glass jars, 3 Tbsp of rice wine, a fine layer of glutinous rice grains and top up with warm water approx 2.5 cm (1 in) from the top of the jar.  Seal the jar and place them into a warm dark storage area for say 2 weeks. This can be reduced to 1 week for a lighter fermentation of an extra week (3 weeks) for a more definite flavour. Whatever period of fermentation you choose at the end of the fermentation period then you store the jars refrigerated. This effectively stops or minimises further fermentation.
The product is reported to be stable for 3 months stored this way.
It may be used as an ingredient in other dishes or as a side pickle at your pleasure.