Pickled Mustard Green (Vietnamese Kimchi) - cooking recipe

Ingredients

1 1/2 lbs mustard greens
1 bunch scallion
4 cups water
5 1/2 teaspoons salt
1 1/2 teaspoons sugar

Preparation

Cut mustard greens and scallions into 1 1/2 inch lengths.
Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi, that might take only 4 hours in June:P).
Combine water, salt and sugar in a large bowl.
Put in greens and scallions.
Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water.
Cover bowl and put in a warm place for 2-3 days.
Afterwards, transfer into a jar and refrigerate.
It can last for a good 3 months in the refrigerator.