Mustard Greens (1)
Sea Salt (2)
Make - (45 min + 7 to 10 days)
- Separate the leaves of the MUSTARD GREENS and float wash.
Dry well, preferably in a salad spinner. You can cut very large
stems in half so they fit well.
- Thread the Greens on a string passing through the stems,
not too tight together, and hang up indoors overnight to wilt (or
- Unstring the Greens and cut them crosswise into 2 inch
pieces. Thick stems should be sliced thin lengthwise. Put them all
in a large mixing bowl.
- Sprinkle with Sea Salt and massage it in hard, as if you
were kneading stiff bread dough. Massage until the salt is thoroughly
incorporated and the leaves look wet as they start to exude their
liquid. Let it rest for 15 minutes and then massage some more
- Pack Greens in a sterile jar (3 cups size), including any
liquid already exuded. Ram them down tight so all air is excluded
(see Note-4). Their liquid should cover the
top of the greens when rammed down an hour later. Cover tightly and
set aside at a cool (but not cold) room temperature. Open the jar
daily so pressure won't build up, and ram the greens down again to
eliminate gas and wash the top layer in brine.
- The greens are done when they have a satisfying sour-savory
taste. You may notice a reduction in the amount of gas being
generated at this time. A week is about average, but exact time
will depend on room temperature.
- On a bright sunny day, spread out trays, bamboo preferred, but
otherwise solid trays covered by a dish towel. Drain the greens
and Spread them out on the tray, untangling lumps. Set them in
direct sunlight and turn now and then for even drying. Bring in
during the night. Several days of bright sun should do the job
(or see Note-5).