This is a request from Mart in my posting Soil Blocks - A Conclusion Vegetable Preparation Clean the veggies flushing away all dirt. Then sliced the plants into half. Thanks for introducing southern curled mustard to me, this is the first time I come across this veggie. I googled it to have a look how it looks like. For this type of veggie I don't think it is necessary to slice it into half. Spread salt all over the plant by gently rubbing it into the leaves and stem. About 65gms of salt per kilo of veggie and sea salt is used here. Leave the veggies to dehydrate for at least 6~8 hours. After that squeeze out the water with your hands and place them in a pickling jar. Pour the pickling liquid into the jar and make sure it is totally submerged. Brining Solution for 1kg vegetable 2 Litre water 2 tablespoon of sea salt 3 slices of galangal 1/4 teaspoon turmeric powder or 1 tablespoon of fresh turmeric 1/2 tablespoon rice flour Mix everything together and bring it to a boil and let it cool. Brining Process Pour the brining solution into the pickling jar with the dehydrated vegetables in it. Make sure the vegetables are totally submerged and cover the jar. Leave it to pickle for a week. After a week it is ready to be eaten. For storing I remove the pickled vegetables from the pickling jar and freeze and the longest time I had stored it was 8 months. Here are some recipes you can try with the pickled mustard green. https://kimmy-cookingpleasure.blogspot.com/2018/05/stir-fry-kiam-chye-with-minced-meat.html https://www.theburningkitchen.com/salted-vegetable-duck-soup-xian-cai-ya-tang/ http://www.deliciousasianfood.com/2006/10/18/kiam-chye-tofu-soup/ https://www.malaysianchinesekitchen.com/steamed-fish-with-sour-mustard/ http://serene23092007.blogspot.com/2010/11/kiam-chye-fish-soup.html Enjoy … Yum!!!