Mustard leaves fermented with salt into a tangy, pungent preserved green — the traditional Khasi fermented vegetable preparation eaten as a condiment and cooked ingredient.
Ingredients
500g fresh mustard leaves — washed and dried
1.5 tbsp salt (3% of the weight of the mustard leaves — approximately)
Clean glass jar
Method
Wash mustard leaves thoroughly in cold water.
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.
Stack the leaves and cut into 3 to 4 cm strips.
In a large clean bowl toss the mustard leaf strips with 1.5 tbsp salt.
Massage the salt into the leaves for 3 to 4 minutes until the leaves start to wilt and release liquid.
Pack the salted leaves tightly into a clean glass jar, pressing down firmly after each handful.
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.
Seal the jar. Leave at room temperature for 2 to 3 days.
Open daily to release any built-up gas.
After 2 to 3 days the ka syrtah will be pleasantly sour, tangy and mildly pungent.
Taste daily — stop fermenting when the sourness is to your preference.