Preserving Salted Green Mustard At Home

 This picture above is preserved with using rice flour and salt only.Colours are light yellow.

This below picture is preserved using the over night rice flour.Both works,but I like to use rice water.
I also think with added vinegar and tumeric works perfect.I like my salted vegetables to be a bit sour.
The tumeric added in makes a nice yellowish colour.

Known to everyone as salted green mustard and known to us here as kiam chye.It is make by using the bitter green vegetables.I'm sure everyone already knows how to make this,but just in case you're a new learner you can follow my instuctions in this video here.it is not that hard to make as long as you are very patient to wait for a few days to see the result.
Some may have use sea salt to preserved the mustard,but here I preferred to use coarse salt.






After the 7th day,I take out some to fry with some meat as I have always done in the past.
Both plates shown different days of cooking the salted mustard.Just cooking with some meat is enough to satisfy our family's stomach.

Ingredients:

2-4 stalks of green mustard

1/1/4 cups coarse salt

1 tbsps vinegar

1 tsp tumeric powder

overnight rice water(enough for one pot or bowl)

Method:

1.  Dry the freshly green mustard under the hot sun for several hours until dry and no water.

2.  Rub some coarse salt over it.

3.  Throw in the salt into the pot or bowl,follow by the vinegar and tumeric.

4.  Put in the dry wilted mustard to the pot of overnight rice water that already has salt,vinegar and tumeric added.

5.  Wait for fermentation to takes place,Usually about 5-6 days.Then it's ready to cook it.