• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 2kg local long mustard cabbage
  • 130g salt
  • A tinge of turmeric powder (for colour)
  • 2 1/2 tbsp rice flour
  • 1.3 litres water


  1. Rinse mustard cabbage well and drain off excess water in a plastic colander.
  2. Rub salt all over the mustard cabbage and arrange in layers in a large ceramic pot. Cover with a lid and leave to marinate overnight.
  3. Transfer the marinated mustard cabbage to a deep ceramic or glass pot. Combine rice flour with water and turmeric powder. Stir to mix then pour over the mustard cabbage.
  4. Weigh down the vegetables with something heavy like a mortar and pestle so that the vegetable is submerged in the liquid.
  5. Cover the pot and allow vegetable to marinate for about two weeks.
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