Traditional Chinese Pickled Mustard Greens (Haam Choy)

Sanitize a large glass jar by washing it thoroughly and rinsing it with boiling water. Using clean hands or tongs, lift the mustard greens from the brine and let them drain for a few seconds.

Squeeze the greens tightly to remove air and make them compact. Pack them into the jar along with the ginger slices, distributing the ginger evenly. Reserve the soaking brine for later use.

Sprinkle 1 teaspoon of salt and 0.75 teaspoon of sugar per pound of greens directly into the jar. Pour in 2 tablespoons of white vinegar per pound of greens over the salt and sugar.

Ladle the reserved brine into the jar until it is almost full. Use a clean chopstick to move the greens around and release any trapped air bubbles. Top off with more brine to ensure the greens are completely submerged.

Fold a piece of plastic wrap into a small square and place it over the jar opening to ensure an airtight fit. Screw the lid on tightly over the plastic wrap.

Wipe the jar clean and label it with the date. Store in a cool, dark place for about 2 days, or until the greens have shifted from bright green to a dull olive green color.

Once the color has changed, transfer the jar to the refrigerator. The pickled mustard greens will be fully cured and ready to eat in 7 days.