Burong Mustasa

Ingredients

Greens

• 800 gmustard greens, whole with stems

Brine

• 1 litrewater
• 40 gcoarse non-iodised salt — 4%
• 2 tbsprice-washing water, or 2 tbsp cooked rice

Aromatics

• 4 clovesgarlic, crushed
• 1 tspblack peppercorns
• 1red chilli, optional

Directions

1. Wash the mustard greens and leave them out in the sun or somewhere warm for two to three hours until wilted. Wilting drives off surface water so the brine is not diluted and lets you pack the jar tightly.
2. Bruise the stems by rolling or gently crushing them — this releases the plant’s juices and gets the ferment moving faster.
3. Dissolve the salt in the water and stir in the rice-washing water. The rice starch feeds the lactic bacteria, which is why burong mustasa sours in days rather than weeks.
4. Pack the greens into a clean jar, folding them to fit, with the garlic, peppercorns and chilli tucked among them. Press down hard.
5. Pour over the brine so everything sits at least 2 cm below the surface, and weight it down. Anything floating above the brine will spoil.
6. Cover loosely and leave at room temperature for three to five days, tasting from day three.
7. It is ready when it smells sharply sour and the stems still have bite. Move it to the fridge, where it keeps a month.
8. Serve chopped as a sharp side with fried fish, grilled meat and rice.

Technique

• Four percent salt is modest because this is a fast pickle eaten within weeks, not a keeping preserve.
• Wilt and bruise the greens. Both speed the ferment and improve the texture.
• Everything under the brine.

Substitutions

• Any firm brassica — gai choy, kale, radish leaves.
• A spoonful of whey or brine from a working jar in place of the rice water.

Variations

• The Lao som phak, Burmese chinbat and Cambodian chrouk spey are the same preserve.
• Sautéed with garlic and tomato before serving, which softens the sourness.

History

An Ilocano and Kapampangan preserve served with fried fish and grilled meat to cut the richness.

Frequently asked questions

What is Burong Mustasa?

Burong Mustasa is a fermented & pickled from Philippines: mustard greens wilted and soured in brine, eaten as a sharp side dish. An Ilocano and Kapampangan preserve served with fried fish and grilled meat to cut the richness.

How long does Burong Mustasa take to make?

Burong Mustasa takes 30 min plus 3 to 5 days souring of preparation and no cooking at all. The recipe makes fills a 1-litre jar. It is rated easy to make.

What can I substitute in Burong Mustasa?

Yes, within limits. Any firm brassica — gai choy, kale, radish leaves. A spoonful of whey or brine from a working jar in place of the rice water.

What is the most important thing to get right in Burong Mustasa?

Dissolve the salt in the water and stir in the rice-washing water. The rice starch feeds the lactic bacteria, which is why burong mustasa sours in days rather than weeks.