Preserved mustard greens are a traditional Chinese cooking ingredient.They are made from the stems and leaves of radish cabbage or other kinds of mustard, salt-cured and air-dried.They are a type of home-style cuisine in the (guest hometown) area.In late autumn to early winter, when the mustard greens in the garden sprout flower buds, about as thick as your thumb, they resemble grapes in shape, crisp and tender with a sweet taste.At this time, (picking the heart of the plant), hang them to dry for a few days.When the leaves become soft, place them in a basin, sprinkle salt on them, and knead by hand until some vegetable juice is released; then pack them into earthenware jars layer by layer with salt between each layer. After filling the jar, seal the mouth with mustard greens or bamboo shoot shells.After ten to fifteen days, take out and dry in the sun, resulting in a bright golden color and a salty-sweet taste of preserved mustard greens.
