Mon-Nyin Chin (Fermented Mustard Green Pickles)

By gnikylime

Burmese mustard greens.

Ingredients

• 1 bunch of Chinese mustard greens, about 1.5 lbs. (0.68 oz.)
• 3 carrots, sliced thin diagonally, about 3 c.
• 1/2 lb. shallots, peeled
• 2 t. dried hot red chili flakes
• 2 t. salt
• 2 t. brown sugar
• 1/2 t. ground turmeric
• 1 c. beer

Preparation

Step 1

1. Rinse the mustard greens in water, leaf by leaf, to remove any sand. Soak the leaves in hot water for 15 minutes to wilt them. Drain well and cut into 1/4-inch-wide slices.
2. Mix all the ingredients together in a bowl. Squeeze and press the vegetables together in a sort of kneading motion for 10 minutes. This will integrate the flavorings with the vegetables.
3. Cover the bowl and let the pickle ferment in a warm place or at room temperature for 3 days, then pack in covered jars. The pickle may be kept refrigerated for a month or more.
4. Serve at room temperature with any kind of Burmese food, but especially with Burmese-style Fried Rice.