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Mon-Nyin Chin - Burmese Fermented Mustard Greens

Mon-Nyin Chin - Burmese Fermented Mustard Greens is a volume 10-01 jan 2007 recipe made with Chinese Mustard Greens, Shallots, Salt, Brown Sugar, and Ground Turmeric. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 bunch
• 1/2 lb
• 2 tsp
• 2 tsp
• 1/2 tsp
• 1 cup

Method (preview)

1. 1

   Mix all ingredients together in a bowl.

2. 2

   Squeeze and press the vegetables together in a sort of kneading motion for 10 minutes.

3. 3

   This will integrate the flavorings with the vegetables.

4. 4

   Cover the bowl and let the pickle ferment in a warm place or at room temperature for 3 days, then pack in covered jars.

5. 5

   The pickle may be kept refrigerated for a month or more.

6. 6

   Serve at room temperature with any kind of Burmese food but especially with Burmese-style fried rice.

7. 7

   Contributed to the FareShare Gazette by Chupa; 26 January 2007. www.fareshare.net