Chruk Spey | Cambodian Pickled Mustard Greens

Servings: 8 • Prep time: 1 Hr 30 mins • Cook time: 10 Mins • Total time: 40 Mins


  • 4 C Hot Water
  • 4 T Sea Salt
  • 2 Green Mustards
  • Garlic clove, crushed
  • Fresh Red Chili


  1. In a small pot, combine hot water and salt.
  2. Bring to a boil, then shut off the heat. 
  3. Wash mustard greens, and set in the sun to dry for an hour.
  4. Quarter the mustard greens lengthwise, and place into mason jars. Pack the mustard greens tight into the jar.
  5. Add garlic clove, fresh red chili, and salt-water brine into the jar.
  6. Cover with lid, and set aside in a warm area for 5 to 7 days to ferment.
  7. Refrigerate to slow down the fermentation process.