Fermented Mustard Leaves (Burong Mustasa)

Burong Mustasa
Photo Credits: instagram.com/doceunice_the_toothfairy

BURONG MUSTASA – Here is a simple recipe how to make Fermented Mustard Leaves.


  • 1 kilo mustasa leaves
  • 2 1/2 Liters water
  • 1 cup coarse salt (for squeezing)
  • 1/2 cup table salt (for drenching)
  • 4 knob gingers, thin Julienne cut


  1. Wash mustasa leaves very well in running water.
  2. Remove all old leaves and cut off the roots, cut crosswise (about 2 inches long)
  3. Put mustard greens into a dry, clean bowl and sprinkle the salt to clean leaves and press out salt from the leaves with the hands with repeated squeezing motion.
  4. Squeeze out the liquid and place liquid less mustasa put in a clean jar.
  5. Add water (there should be enough water to cover the vegetable and totally immersed) followed by adding salt and ginger.
  6. Cover the jar and store at room temperature. This is ready for use in about 2-3 days. (I like better slightly fermented, the mustard was still like fresh and crisp, even a vibrant green in parts, nice spicy, however absolutely delicious side dish.
  7. You can put them in the fridge where they’ll last longer.

Credits to: www-lizzz.blogspot.com