Can anyone tell me whether Pickled Mustard Greens (a/k/a chrourk Spey k'mao) should be made by limiting the amount of oxygen they get when fermenting?
I have a recipe for these greens from The Elephant Walk Cookbook. (This is a great cookbook for Cambodian recipes, btw.) The recipe is not clear as to whether I need to limit the amount of air that gets to these greens, but the writing suggests that this is the case. Since kim chee and sauerkraut also require limiting the amount of oxygen that gets to the fermenting vegetable, I suspect that could well be the case with these.