In Cambodian groceries, (also some Vietnamese ones) you can buy pickled mustard greens. If the grocery makes the stuff itself, it's sold in a big vat, by the head. I'm looking for a recipe for this stuff.
Part of it is that you blanch the heads of mustard greens in boiling water, then drop them into brine with some rice grains and let it ferment. But does anyone have a *detailed* recipe?
I eat this stuff just like a pickle, but I suspect it's probably used on some other way in Cambodian/Vietnamese cooking and culture. Anyone know how?