Mon-Nyin Chin - Burmese Fermented Mustard Greens

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Mon-Nyin Chin - Burmese Fermented Mustard Greens

1 bunch of Chinese mustard greens, about 1.5 lbs

2 carrots, sliced thin diagonally, about 3 cups (I use an inexpensive

mandoline to shred them)

1/2 lb shallots, peeled

2 tsp dried red hot chili flakes (I used Korean hot pepper flakes)

2 tsp salt

2 tsp brown sugar

1/2 tsp ground turmeric

1 cup beer

 

 

 

 

 

 

1. Rinse the mustard leaves in water, leaf by leaf, to remove any

sand. [HK note: they do tend to have a lot of sand.] Soak the leaves

in hot water for 15 minutes to wilt them. Drain well and cut into 1/4

in. wide slices.

 

[Howard note: I always begin by blanching mustard green heads, whole,

for 30 seconds or so; then I plunge into cold water.]

 

2. Mix all ingredients together in a bowl. Squeeze and press the

vegetables together in a sort of kneading motion for 10 mins. This

will integrate the flavorings with the vegetables.

 

3. Cover the bowl and let the pickle ferment in a warm place or at

room temp for 3 days, then pack in covered jars. The pickle may be

kept refrigerated for a month or more.

 

Serve at room temp with any kind of Burmese food, but especially with

Burmese-style fried rice.

 

Makes 1 pint.

 

Source: Copeland Marks, posted by Howard2 @ chowhound.com

Formatted by Chupa Babi in MC: 10.27.06

 

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