Pickled Mustard Greens

1. Clean Asian mustard greens with salt water, wash each leaf and separate leaves and stems with a knife. Cut into desired size for eating.

2. Put water in a pot and a soup spoon of salt and two brown sugar for each quart. Bring to a boil then let it cool off.

3. Once brine is cooled down completely, put the mustard greens in jars and add the brine making sure the mustard greens are completely submerged.

4. Set out on counter for a week.

5. After the week of fermentation, keep in fridge.

Pickled Thai Eggplants

1. Cut eggplants in half or quarters.

2. Soak in water with 2 squeezed limes and ¼ cup of salt for 24 hours

3. Rinse well.

4. Boil water, salt, and sugar. Let it cool down and add the eggplant in.

5. Put the eggplants and the brine in a jar for fermentation for a week outside of the fridge. Keep in the fridge after the first week. 

Seasoning Ratio:

4 cups of water:2 tablespoons of salt:2 tablespoons of sugar