1. Cut mustard greens and scallions into 1 1/2 inch lengths. 2. Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi, that might take only 4 hours in June:P). 3. Combine water, salt and sugar in a large bowl. 4. Put in greens and scallions. 5. Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water. 6. Cover bowl and put in a warm place for 2-3 days. 7. Afterwards, transfer into a jar and refrigerate. 8. It can last for a good 3 months in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
