5.0 from 12 votes
Pickled Mustard Greens (Burong Mustasa)
Pickled mustard greens (burong mustasa) is where mustard greens are fermented in brine for 3-5 days. Learn how to make them the easiest and simplest way.
Prep Time
20 mins
Total Time
20 mins
Servings: 5
Calories: 24 kcal
Course:
Side Dish
Cuisine:
Asian , Filipino
Ingredients
- 1 pound fresh mustard greens
- 2 cups water
- ¼ cup rock salt
Instructions
- First, wash every single leaf with water. Making sure they are clean.
- Pat them dry with a paper towel and leave them to dry out and slightly wither for a couple of hours or overnight.
- Tie each leaf into a knot or cut them into smaller pieces about an inch long.
- Place them in a bowl. Sprinkle leaves with rock salt and add water.
- Gently massage the leaves by rubbing and slightly squeezing using your hands for 3-5 minutes.
- Transfer the leaves to a jar and fill the jar with the same brine solution making sure that the leaves are fully submerged. Cover and place the jar in a dark place with room temperature for at 3-5 days.
Cup of Yum
Notes
- Place in the fridge after three days if not yet using. Remember that it gets saltier the longer it ferments.
Nutrition Information
Calories
24kcal
(1%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
18mg
(1%)
Potassium
348mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2745IU
(55%)
Vitamin C
63.5mg
(71%)
Calcium
104mg
(10%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 24
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 18mg | 1% |
| Potassium | 348mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2745IU | 55% |
| Vitamin C | 63.5mg | 71% |
| Calcium | 104mg | 10% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.