Burong Mustasa

Fermented Mustard Greens

Here is another way to preserve your produce overflow.   Ferment them and they will last for a long time.

All you need are mustard greens bought or from your garden, Kosher salt or Pickling salt. Oh, and you will need jars with lid. 

• Pick some mustard greens (about 3 pounds) from your garden, wash them very well then lay them out in the sun to dry and to wilt for a few hours or even the whole day.  When they become wilted, arrange them in layers in sterilized glass jars or a large container with lids to fit all of the greens. 

• Boil 8 cups of water with ¼ cup rice, 3 TBS Kosher salt or Pickling salt and 1 TBS sugar until the rice is cooked.

• Pour the hot liquid (strain the rice) in the jar or jars with the mustard greens until the greens are submerged.  Press the greens as you add the liquid in to release air bubbles trapped between the greens.  Cover with the lid loosely.  Move to a cool dark place on the counter top and do not open the lid or disturb them for 4 to 5 days.  You may put the jar on a plate to catch liquid overflow as they ferment.

You can open the lid to check it after 4 days and not till then.  It should be ready to eat at this time but if you want it more sour, then let it ferment longer.  It will continue to ferment unless you don’t want it too sour, then you can keep it in the refrigerator.

You can eat them as a side dish like pickles or you can cook them in recipes calling for Burong Mustasa (see Ginisang Mustasa sa Itlog (Fermented Mustard Greens with Eggs) .  You may wash it and squeeze some of the saltiness before using.  This is also used in cooking Sinigang Sa Mustasa.