Thai Pickled Greens
Ingredients
2 bunches mustard greens
Salt water (1 t. salt dissolved in 4 c. water)
4–6 c. rice-rinsing water (the water reserved from rinsing the rice before cooking)
1 T. salt
2 T. palm sugar
1 T. white sugar
Methods/steps
Wash the mustard greens and separate the leaves. Cut the leaves into 2-inch long pieces and soak them in the salt water overnight (this helps remove their peppery taste). Discard the water and dry the leaves completely by laying them on the counter near the window or in the sun, if possible, until completely dry—usually about 24 hours. Mix all other ingredients together, making sure the sugar is dissolved. Place the greens in a large, lidded jar and pour the liquid over them. Let ferment at room temperature in a cool, dry place for 1 to 2 weeks, then refrigerate. Greens will keep a few months in the refrigerator.
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