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Home > Vegetable Recipes

Pickled Mustard Greens (Burong Mustasa)

BY :Bebs | Published: 05/29/ 2017 | Updated:09/12/ 2019 | 10 Comments

RECIPE PRINT
5 from 4 votes
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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.Learn how to make pickled mustard greens! | www.foxyfolksy.com

I've harvested some mustard greens (mustasa) from my pallet planter boxes some days ago. In the photo below, they are the ones with the big leaves on the right side of the box and in front and at the back. I brought the seeds from the Philippines. I do not think they are popularly known to be edible here in Germany, can't even find a German word for it. So I thought I'll just grow me some of these piquant greens.   

What to do with my fresh bounty? I would eat them fresh if I have some 'buro'. Buro is a Kapampangan delicacy of fermented rice with (fresh) fish or shrimp. It has a pungent smell and is usually an acquired taste.    

So for now, I made pickled mustard greens or 'burong mustasa' instead.      Easy DIY Elevated Planter Box from Pallet. | www.foxyfolksy.comSo how do you make pickled mustard greens??? There are different methods I found but of course, I chose the easiest and most basic one.

First, wash every single leaf with water. Making sure they are clean.

Learn how to make pickled mustard greens! | www.foxyfolksy.com

Pat them dry with a paper towel and leave them to dry out a bit for some hours or overnight.  

Learn how to make pickled mustard greens! | www.foxyfolksy.com

This is absolutely optional. Others just cut them into smaller pieces but I wanted to have it exactly like how I remember them from our local market. So I tied each leaf into knots.   

Learn how to make pickled mustard greens! | www.foxyfolksy.com

Place the knotted leaves in a bowl. Sprinkle with rock salt and add water.

Learn how to make pickled mustard greens! | www.foxyfolksy.com

Gently massage using your hands.Learn how to make pickled mustard greens! | www.foxyfolksy.com

Transfer the leaves to a jar and fill the jar with the brine solution. Cover and place in a dark place with room temperature for three to five days.

Learn how to make pickled mustard greens! | www.foxyfolksy.com

They would look like this after 3-5 days and they are ready. 

Learn how to make pickled mustard greens! | www.foxyfolksy.com

Pickled mustard greens can be eaten as it is. But the usual Filipino way was to saute it with scrambled eggs added.  On my next post, I will share a similar recipe with my batch of pickled mustard greens. It was simple but really good! Armin loved it, too bad I only made a small batch to try. Now I have to wait for my next harvest time to make it again.

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Pickled Mustard Greens (Burong Mustasa)

5 from 4 votes
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 minutes mins
Total Time: 20 minutes mins
Course :Side Dish
Servings =5
Print Recipe Rate this Recipe

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.

Notes

Place in the fridge after three days if not yet using. Remember that it gets saltier the longer it ferments.

Nutrition

Calories: 24kcalCarbohydrates: 4gProtein: 2gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 18mgPotassium: 348mgFiber: 2gSugar: 1gVitamin A: 2745IUVitamin C: 63.5mgCalcium: 104mgIron: 1.5mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

Learn how to make pickled mustard greens! | www.foxyfolksy.com

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  1. Rose says

    June 03, 2021 at 11:17 pm

    How do you make brine?

    Reply
    • Bebs says

      June 04, 2021 at 12:45 am

      Hi Rose, you will find the recipe in the post.

      Reply
  2. rose says

    May 09, 2021 at 12:56 pm

    5 stars
    i tried making this... ay napaka sarap... i sometimes mixed eggs with it, sarap i partner sa tuyo or tinapa. ❤️

    Reply
    • Bebs says

      May 13, 2021 at 6:30 pm

      Oh yes, kahit po si Amrin gustong gusto niya, I saute it with onions, tomatoes and eggs.

      Reply
  3. Aubrey Señeris says

    August 03, 2020 at 11:56 am

    My mustasa tasted like wasabi. What could have gone wrong? 🙁

    Reply
  4. doris says

    December 20, 2019 at 8:52 pm

    5 stars
    Forgot all about this pickled dish if I can call it that. Bought the mustard greens this morning and in the process of drying the leaves. Checking your other menus. Thanks for the tips.

    Reply
  5. Rose says

    May 31, 2017 at 4:40 pm

    Love your site! Just looking at the pictures of your creations make me salivate. I also love the stories you tell. Keep up the good work, Bebs and Armin!

    Reply
    • Bebs says

      May 31, 2017 at 6:58 pm

      Thank you for the very nice and encouraging words, Rose! ????

      Reply
  6. Linda says

    May 31, 2017 at 6:02 am

    5 stars
    Hi Bebs, my first time to comment and I want to say I love yr pallet planters and also I love yr knotted mustasa. I'll definitely make this recipe and to serve I'll slice it, arrange it neatly in a platter and add bagoong and a squeeze of calamansi and slivers of fresh chillies on top. Btw, I love yr blog!

    Reply
    • Bebs says

      May 31, 2017 at 6:52 pm

      Hi Linda, Thanks for the lovely comment! I would try your idea next time I make burong mustasa again. Can't wait! ????

      Reply

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