Preserved Chinese Mustard
Enjoy the depth of flavor of fermented chinese mustard. A traditional preservation technique that transforms flavor and improves gut health! Eat it with noodle soups, stir-fried vegetables, spring rolls and sandwiches.
Wash and dry <quantity>1<unit>kg</unit></quantity> of chinese mustard. Evenly salt the leaves with <quantity>35<unit>g</unit></quantity> of salt
Transfer the leaves to a plastic container. Place another container on top and add a weight. Leave it for 3h to soften the leaves and eliminate the liquids
Fill a jar with water and submerge it in a pot of boiling water for 10m to sanitize it. Remove, drain, and air dry
Remove the weighted container and squeeze the mustard leaves. Reserve the liquid
Place the leaves in the jar and completely cover them with the drained liquid
Cover with a thin cloth held by an elastic band and let it ferment for 14d at room temperature
Remove the leaves from the brine and wash them in some water. Squeeze to remove the excess water and transfer to a bowl
Remove the tough part of the stalks
Stack and thinly slice. The preserved Chinese mustard is ready
Enjoy!
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