Salted Mustard Green

• Green Mustard Cabbage – approx. 2 lbs.
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 tsp. salt
• 1/2 cup water

Place cabbage into jar then add liquid mixture; shake well. Press cabbage down a day later; leave out about three days in jar; refrigerate.

OR

Sin Choy (in can) – soak for 1 hour before using because it is very salty.

May be cooked with pork or beef or eaten as a pickled dish.