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5 from 2 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 Time20 mins
Total Time20 mins
Course: Side Dish
Cuisine: Asian, Filipino
Keyword: burong mustasa, pickled mustard greens
Servings: 5
Calories: 24kcal
Author: Bebs


  • 1 pound fresh mustard greens
  • 2 cups water
  • 1/4 cup rock salt


  • 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.


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


Calories: 24kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 18mg | Potassium: 348mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2745IU | Vitamin C: 63.5mg | Calcium: 104mg | Iron: 1.5mg