INGREDIENTS:
- 500 g fresh mustasa (mustard greens)
- 2 cups water
- ¼ cup rock salt
HOW TO MAKE:
- Wash each single leaf of mustasa with water and make sure they are clean.
- Pat dry with a paper towel.
- Leave them to dry out and slightly wither for a couple of hours or overnight.
- Tie each leaf into a knot or cut them into smaller pieces (about an inch long).
- Place the leaves in a bowl and sprinkle with rock salt and add water.
- Gently massage the leaves by rubbing and slightly squeezing using your hands for 3 to 5 minutes.
- Transfer the leaves to a jar and fill the jar with the same brine solution making sure that the leaves are fully submerged.
- Cover and place the jar in a dark place with room temperature for 3 to 5 days.
- Consume or place in the fridge after three days if not yet using. Enjoy!
IMAGE: theeatingroom.wordpress.com
Also try: Burong Kapampangan
