Serves 2
10080 min
Bornean Fermented Mustard Greens
Recipe GLPR52e8d7ae99d567
A tangy, umami-rich fermented condiment made from fresh mustard greens, salt, and cooled cooked rice. This traditional Bornean ferment develops complex flavors over time and adds a pungent, savory depth to any meal. Simple ingredients transform through natural fermentation into a versatile table condiment that brings brightness and zest to rice bowls, proteins, and vegetables.
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Ingredients
3 bunches (about 14 ounces or 400g) Fresh mustard green leaves
2 tablespoons (18g) Diamond Crystal kosher salt
⅓ cup (about 2.5 ounces or 70g) White medium-grain rice, cooked and cooled
Directions
Trim the roots from the mustard green bunches if present, then rinse the leaves thoroughly under cool running water to remove any dirt or debris. Pat dry gently with paper towels or a clean kitchen cloth.
Chop or roughly shred the dried mustard green leaves into bite-sized pieces, aiming for uniform size to promote even fermentation.
Place the chopped mustard greens in a clean glass jar or fermentation vessel. Sprinkle the kosher salt over the greens and massage gently with clean hands for 2–3 minutes. This breaks down cell walls and draws out the brine naturally.
Stir in the cooled cooked rice, mixing thoroughly to distribute the salt and rice evenly throughout the greens. The rice acts as a fermentation aid, providing beneficial microorganisms and texture.
Press the mixture down firmly so the brine that has been released rises to cover the greens. If the brine doesn't completely cover the mixture, dissolve a small pinch of additional salt in a tablespoon of filtered water and add it.
Cover the jar loosely with a clean cloth or paper towel secured with a rubber band. This allows gases to escape during fermentation while preventing dust and insects from entering.
Place the jar at room temperature (around 68–75°F if possible) away from direct sunlight. The ferment will begin to develop flavor within 3–5 days, though it continues to improve for 2–3 weeks or longer.
Taste and smell the ferment after 5–7 days. When the tangy, sour flavor reaches your preference, transfer to refrigeration to slow fermentation significantly. The mustard greens will keep refrigerated for several months.
