Pickling Mustard Greens

Makes "soon choy" from "gai choy". Soon choy is the "sour" choy. Not to be confused with haam choy.

Process

Follow the picking ratio to make 4-5% solution (go heavy on the salt with this one). Set aside.
Wash and blanch the mustard greens (gai choy) for 30 seconds; just enough to clean them and kill off surface pathogens.
For each leaf, fold in half and put in a fatjar (see; jar form factors).
Once the whole head is blanched, and each leaf folded and put in the jar, add saline solution to cover them completely (extra is good).
Throw in some rocks to help weigh down the plants to prevent surfacing.
Ferment anywhere (not hot) for minimum 4 days. Longer is better.

One head of gai choy fills about half the jar. Two could fit, but better to split 3 heads across two fatjars.