• Separate the mustard green leaves. Sun-dry the leaves for one day until they wilt slightly, which helps make the pickles yellow and crunchier.
• After drying, rinse the mustard greens thoroughly under cold water. Trim off any tough stems and cut them into bite-sized pieces. Drain well.

Quick and simple recipe

• Dissolve 60g of salt and 20g of sugar in 1 liter of water (boiled and cooled to about 60°C). Add 3 teaspoons of vinegar to the mixture.
• Place the prepared mustard greens in a clean glass jar. Add shallots, green onions, and fresh chili peppers if desired.
• Pour the warm brine over the mustard greens, ensuring they are fully submerged. Use a bamboo stick or spoon to press the greens down so they are completely covered by the brine.
• Place the jar in a cool, ventilated place for 2-3 days. During this time, the mustard greens will ferment and turn yellow, indicating they are sour and ready to enjoy.
• Once fermented to your liking, store the pickled mustard greens in the refrigerator. They can be kept for several weeks.

Best recipe

• Bring a large pot of water to a boil. Add the mustard greens and blanch them for about 1-2 minutes until they are just wilted. Immediately drain and rinse under cold water to stop the cooking process. Drain well and set aside.
• In a saucepan, combine 2 liters of water, 50g of salt, and 200g of sugar. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Remove from heat and let it cool.
• Place the blanched mustard greens into a clean, sterilized glass jar or container. Add the sliced shallots and chili peppers on top. Pour the cooled pickling liquid over the mustard greens, ensuring they are fully submerged.
• Seal the jar tightly and let it cool to room temperature for about 3 days. The greens will turn yellow and absorb the flavors, developing a crunchy texture with a tangy, salty taste and a mild fragrance from the shallots.