Prep Time: 45 Mins
Cook Time: 0
Servings: 4-6 servings
Ingredients
- 1 lb (450 g) mustard greens, trimmed and washed
- 1 tbsp (15 g) sea salt
- ½ cup (120 ml) rice vinegar
- ¼ cup (60 ml) water
- 2 tbsp (30 g) sugar
- 1-2 tsp (5-10 g) karashi (Japanese mustard paste) or to taste
- 1 tsp (5 g) sesame oil
- ½ tsp (2 g) red pepper flakes (optional for heat)
Instructions
🥄 Instructions:
- Trim the mustard greens and wash them thoroughly.
- Place the greens in a large mixing bowl; sprinkle with sea salt. Massage the salt into the greens for about 5 minutes until they start to wilt. Let sit for 30 minutes to release excess moisture.
- In a separate bowl, whisk together rice vinegar, water, sugar, karashi, sesame oil, and red pepper flakes until the sugar dissolves.
- Drain excess liquid from the mustard greens and rinse briefly to remove excess salt. Place the greens in a clean jar and pour the pickling brine over them, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before serving to develop flavor.