2.5-3lbs of gai choy mustard greens
10-12 cups of water
2 tbsp salt
2 tbsp uncooked rice

Wash/rinse your mustard greens, wash them a few times to ensure they are really cleaned. If they are really big you can cut them in half.

Boil 10-12 cups of water, add in your salt and rice, allow this to cook for 10 mins.

Place your mustard greens in a glass jar, once your brine cools down a little pour this over the greens. You can use skewer sticks to put on top so it can help submerge the greens in the jar. Allow this to completely cool down before putting a lid on it.

Store in room temperature for 3-4 days, or until it becomes sour to your liking. Once done store it in the fridge.

I like to cut mines into bite size pieces, add a dash of sugar, msg, and Thai chili peppers.

Pairs well with fried fish, enjoy!

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