Burong Mustasa (Fermented Mustard Leaves)

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Well, not everyone is a fan of this leaf as it has a bitter aftertaste. The secret is to harvest the leaves young, as it is not too bitter. Aside from making it into a salad, i love adding it fresh to fish soup. But if everyone is not up for the fresh leaves, fermenting is the key. Fermented mustard can still be added to fish soup or tomato salad. 

Mustard leaves
Salt
Glass jar

Wash mustard leaves and separate each leaf. Discard root ends. 
Massage enough salt to the leaves. Let stand for 12hrs to overnight. 
Discard liquid. Place in a jar and refrigerate. 



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