Mustard Greens (1)
Sea Salt (2)
Make - (30 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 1/2 inch
pieces. If leaves are very wide you can make a couple lengthwise
cuts before cutting crosswise. Put them in a large mixing bowl.
- Sprinkle with 1 T 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
- Pack Greens in a sterile jar (2 cups size) and ram them
down tight so all air is excluded and their liquid covers the top
of the greens (it may take an hour for their to be that much
liquid). 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
- The greens are done when they have a satisfying sour-savory
taste. A week is about average, but exact time will depend on room
temperature. When the flavor is good, refrigerate. It will keep
for about two months.