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Burong Mustasa is a traditional Filipino dish that features pickled mustard greens. It is a condiment that adds a tangy and slightly spicy flavor to meals. The process of making Burong Mustasa involves fermenting the mustard greens with a mixture of rock salt, sugar, ginger, garlic, and optional red chili pepper. This fermentation process creates a unique and distinct taste profile, with a balance of sourness, sweetness, and a touch of heat. The mustard greens turn slightly soft and develop a delightful umami flavor during the fermentation period. Burong Mustasa is often enjoyed as a side dish or condiment alongside various Filipino dishes, adding a delightful zing to the meal. Its vibrant flavor and crunchy texture make it a popular choice among pickle lovers and those who appreciate the bold flavors of Filipino cuisine.
Filipino Cookbooks:
Recipe for Burong Mustasa:
Burong Mustasa (Fermented Mustard)
Course: SidesCuisine: FilipinoDifficulty: Easy4
servings15
minutes25
kcalBurong Mustasa is a traditional Filipino dish that features pickled mustard greens. It is a condiment that adds a tangy and slightly spicy flavor to meals.
Ingredients
1 bunch of mustard greens
2 tablespoons rock salt
2 tablespoons sugar
1 tablespoon ginger, finely chopped
2 cloves garlic, minced
1 red chili pepper, sliced (optional)
Directions
- Wash the mustard greens thoroughly under cold water. Cut off the tough stems and discard them. Chop the leaves into bite-sized pieces.
- In a mixing bowl, combine the rock salt and sugar. Toss the mustard greens in the mixture, ensuring they are evenly coated.
- Add the ginger, garlic, and sliced chili pepper (if using) to the bowl. Mix well, using your hands to massage the ingredients into the greens. This helps to release their flavors.
- Transfer the mixture to a clean jar or container. Press the greens down firmly to remove any air pockets and ensure they are fully submerged in their liquid.
- Cover the jar loosely with a lid or plastic wrap. Allow the mustard greens to ferment at room temperature for 2 to 3 days, depending on your desired level of sourness. Check the jar daily and press down the greens to keep them submerged.
- Once the desired level of fermentation is reached, transfer the Burong Mustasa to the refrigerator to slow down the fermentation process. It can be stored for up to a month.
- Serve Burong Mustasa as a side dish or condiment alongside your favorite Filipino dishes. Enjoy its tangy and flavorful taste!
Notes
- The fermentation time can vary depending on the temperature of your environment. Warmer temperatures may cause the fermentation process to happen faster.
- Feel free to adjust the amount of sugar and chili pepper according to your taste preferences.
- Make sure to use a clean and sterilized jar or container to avoid any unwanted bacteria during the fermentation process.
- Burong Mustasa pairs well with fried or grilled dishes, as well as steamed rice.
Nutrition Facts
1 servings per container
Calories25
- Amount Per Serving% Daily Value *
- Sodium 840mg 35%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
5g
2%
- Dietary Fiber 1g 4%
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons
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