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–+ servings
Serving pickled mustard

Pickled Mustard [Cambodian Fermentation Recipe]

Thida Koeut
Don't pay a premium for preservative-laden store-bought pickled mustard — it's super easy to make at home with only natural ingredients!
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Prep Time 10 minutes
Cook Time 10 minutes
Fermentation Time 4 days
Total Time 4 days 20 minutes
Cuisine Cambodian, Chinese, Thai
Servings 8
Calories 15 kcal

Equipment

  • Glass jar or any other glass container fitting roughly 6 quarts
  • Large pot 4-6 quarts
  • Large bowl
  • Tongues

Ingredients
  

  • 2 plants Mustard greens roughly 1.5 pounds
  • 6 quarts Water
  • 2.5 tbsp Salt this is enough salt for us; you can taste the finished product and add more next time if you like
  • ½ tbsp Sugar
  • ½ tbsp MSG
  • ½ Cup White rice

Instructions
 

  • Set 3 quarts of fresh water to boil in a large pot over medium high heat.
  • Wash the mustard greens and set aside in a bowl.
    Wash mustard greens
  • Use tongues to immerse the mustard greens in the boiling water for a minute, then drain the mustard in a colander and discard the water.
    Drain mustard greens after immersing in hot water
  • Place the mustard greens into the pickling jar once it's cooled.
  • Boil 3 more quarts of cold water in the same pot to make the pickling liquid.
  • Add rice, salt, sugar, and MSG to the water.
  • Allow the pickling liquid to cool until it reaches room temperature.
  • Add the rice water to the jar with the mustard, making sure you add enough brine to cover the mustard before discarding excess water.
    Add brine to the jar with mustard greens
  • Cover the jar with a lid and store in a dark place for 4 days. The mustard should darken by this time, which means that the pickling process has taken place.
  • Refrigerate and consume within 2 months after the mustard is pickled.
    Serving pickled mustard

Nutrition

Calories: 15kcalCarbohydrates: 2.3gProtein: 1.9gFat: 0.2gSodium: 2356mgPotassium: 172mgFiber: 1.7gSugar: 0.6gCalcium: 64mgIron: 1mg
Keyword mustard greens, pickled mustard
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