Meghalaya Ka Syrtah Fermented Mustard Leaf Khasi Preserved

Method

1. 1

   Wash mustard leaves thoroughly in cold water.

2. 2

   Spin dry in a salad spinner or pat dry with towels. The leaves must be very dry — any surface moisture dilutes the brine and can cause the fermentation to fail.

3. 3

   Stack the leaves and cut into 3 to 4 cm strips.

4. 4

   In a large clean bowl toss the mustard leaf strips with 1.5 tbsp salt.

5. 5

   Massage the salt into the leaves for 3 to 4 minutes until the leaves start to wilt and release liquid.

6. 6

   Pack the salted leaves tightly into a clean glass jar, pressing down firmly after each handful.

7. 7

   The salt will draw out more liquid as you pack — the leaves should be completely submerged in their own liquid by the end. If not, add 1 tsp salt dissolved in 1/4 cup water to just cover.

8. 8

   Seal the jar. Leave at room temperature for 2 to 3 days.

9. 9

   Open daily to release any built-up gas.

10. 10

    After 2 to 3 days the ka syrtah will be pleasantly sour, tangy and mildly pungent.

11. 11

    Taste daily — stop fermenting when the sourness is to your preference.

12. 12

    Refrigerate once the desired sourness is reached.

13. 13

    Keeps refrigerated for 2 to 3 weeks.