Fermented Mustard Greens with Shallots and Chili (Dua Chua)

What you need

• 1 kg (2.2 lb) mustard greens, the leafy Asian type, with thick stems
• 3 shallots, peeled
• 50 g (2 oz) scallions
• 2 red chilies, sliced into rings
• 1 l (4 cups) water
• 3 tbsp salt, fine, non-iodized
• 1 tbsp sugar

Method

Restated from the original video

1. 1

   Pull the mustard greens apart into single leaves. Discard any that are slimy or yellowed, then rinse the rest well in several changes of water.

2. 2

   Spread the leaves on trays or hang them in a dry, airy spot until limp, 6-8 hours in the sun or overnight indoors.

3. 3

   Cut the wilted greens into pieces about 4-5 cm (1.5-2 in) long. Halve any very thick stems lengthwise.

4. 4

   Cut the shallots into wedges. Slice the scallions into 4 cm (1.5 in) lengths, keeping the white and green parts apart.

5. 5

   Bring the water to a boil with the salt and sugar and stir until both dissolve. Take it off the heat and cool to lukewarm, about 30 min.

6. 6

   Pack the greens, shallots, white scallion parts and chilies into a clean glass jar in loose layers, tucking the green scallion parts on top.

7. 7

   Pour in the brine until everything is covered. Weigh the greens down with a small plate or a zip bag of brine so nothing floats above the surface.

8. 8

   Close the lid and keep the jar at room temperature, about 20 °C (68 °F), out of direct sun. Loosen the lid once a day to let the gas out.

9. 9

   Taste after 2 days. The pickle is ready, usually on day 2-3, when the greens turn yellow-green and taste pleasantly sour.

10. 10

    Move the jar to the fridge. Serve cold as a side with rich or grilled dishes. It keeps for 1-2 weeks, getting sourer each day.

Imported from lacademie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.