Burong Mustasa (Fermented Mustard leaves) is our version of Filipino sauerkraut, just like Korean Kimchi. Did you know that this is good for our health, because it can help bring some good bacteria back into our gut with just a few servings everyday. This is also a basic food storage technique of Filipinos back in the days where refrigeration is not yet common.
You may also add this as a side dish to fried fish. Or you may sauté these fermented leaves with any meat you prefer like pork or chicken and add some chopped red chili peppers to make it spicy.
1 kilo mustasa leaves
2 ½ Liters water
1 cup coarse salt (for squeezing)
1/2 cup table salt (for drenching)
4 knob gingers, julienned (thinly)
1. Clean and wash thoroughly the mustasa leaves in running water.
2. Separate all the old leaves and slice off the roots. About 2 inches long cut it in crosswise.
3. Transfer mustard leaves in a dry, clean bowl and season with salt to clean each leaf. Rub it with salt and press it using your hands in squeezing motion.
4. Squeeze out the liquid and transfer the drained and squeeze mustasa in a clean sterilized jar.
5. Pour water (put enough water to cover the vegetable and fully submerged). Add salt and ginger.
6. Cover the jar tightly and make sure no air comes in. Store at room temperature for 2 to 3 days.
7. You can keep it in the fridge where for longer shelf life.
Cooking Notes: In Local Markets, these Burong Mustasa are sold in plastic as shown in photo.