Burong Mustasa

Ingredients for Burong Mustasa

• 8 oz fresh flat mustard greens
• 2 tbsp coarse sea salt
• 3 tbsp rice
• 1 1/2 cups water

How to cook Burong Mustasa

1. 1.Wash mustard greens, pat dry, and leave in the sun for about 1 hour until wilted.
2. 2.Cook rice and water in a covered pot over medium heat until the rice is soft.
3. 3.Toss wilted mustard greens with coarse sea salt, gently mash, and pack into a resealable jar.
4. 4.Set a mesh strainer over the jar and strain in the rice cooking water, leaving the soft rice behind.
5. 5.Cover and ferment at room temperature for 4 to 6 days.
6. 6.Serve as an appetizer or use with fish and egg dishes; refrigerate around 50 to 55°F for further flavor development.