Fermented (pickled) mustard greens recipe without adding vinegar No 128

Welcome to kitchen 27, today I will share a pickled vegetable recipe: mustard greens. You may find this in In Chinese or Southeast Asian markets, it is called as gai choy. Mustard greens are curved, curly, and look bold. The recipe not need to add vinegar, it is a natural fermented process to have the sour flavor, it is used in soup, noodles, or fried rice.
Ingredients:
Mustard greens: 950g
Salt: 10g
Water: 5 cups
Steps:
1. Separate the leaves, clean very well
2. Add water to a big pot, bring to boiling, put a couple of leaves in, wait for 30 seconds to 1 min until the color becomes bright green, take out and put in a container or pot, pinch the salt on the leaves.
3. Repeat the process to add leaves and salt.
4. Add water to cover the leaves, cover with plastic wrap, and close the lid
5. Put the pot in a cool place (basement cooling room) for 3 wks
6. Transfer the pot to fridge, and wait for one more week
7. Cook with meat, noodles, or other dishes.