Pickled mustard greens 酸菜

1. Wash mustards clean. (duh)
2. Knead with salt & sugar until color changes.
3. Put in transparent plastic jar.
4. Add in lukewarm water until it just covers the vegetable.
5. Add in a little alcohol (rice wine or vodka both work).
6. Put under sun for 1 day (with lid on so you don't get pickled dirt and insects).
7. Seal well then store away from sunlight, you will see the vegetable change color, and it should be ready to cook after 3-4 months (mom puts it away for a year though).

When you take them out:
1. Wash the salt & sugar out.
2. Chop into small minces.
2. Stir fry with sesame oil, can add chilli pepper if you like them spicy.