Takana - Pickled mustard greens

INGREDIENTS 

• 500 g (2 bunches) Mustard Greens (Kai choy) coarsely chopped
• 2 cups water (180ml Japanese cups)
• 2/3 cup rice vinegar (180ml Japanese cups)
• 1/3 cup soy sauce (180ml Japanese cups)
• 2 tbsp sugar
• 1 tbsp Salt
• 1 tsp dried chili flakes 

METHOD

In a small saucepan, combine water, rice vinegar, soy sauce, sugar, salt and chilli flakes. Bring to a boil, then take the pan off the heat and allow to cool.

Put the chopped mustard greens in a large bowl.

When cool, pour mixture over the mustard greens. 

Toss to mix and let sit for at least 2 hours. 

Do a taste test, and when happy, drain and throw away the liquid, transfer the greens to a sealable container and refrigerate. Can keep in the fridge for up to 2 weeks.