Mustard Green Pickles-by Aveline kushi

10 Whole mustard green leaves

Sea salt

Wash the mustard greens, drain, and place 3 leaves in a pickle press or bowl. Sprinkle a pinch of sea salt on the leaves. make another layer of 3-4 leaves and sprinkle with salt. Finally add the remaining leaves and salt. Place the top on the press or press down with a saucer and a small weight. Let sit for 1-2 days.

This morning I made a pressed salad to go with lunch. Pressing is a way of marinating vegetables under pressure in order to make them more digestible. Pressed salad is often used in small amounts, or as a condiment.

1 carrot, cut into thin rectangles

1/4 cabbage, shredded

4 red radishes, sliced into thin rounds

1 green onion, sliced thinly

1tsp sea salt

Mix all ingredients together and squeeze a little with your hands.  Put into a salad/pickle press or in a bowl with a plate on top. Put a weight on top of the plate to help press out water. After 45 min-hour rinse the vegetables and serve a small amount with your meal.

More salad ideas..

1

1 carrot, grated

1/2 daikon , sliced into thin half moons

1/2 cucumber, thinly sliced into rounds

2-3 pinches of sea salt

2

1 cup napa cabbage, shredded

1 stalk of celery, sliced thinly

1 apple cored and sliced thin

1 tsp sea salt

3

instead of sea salt, you can also use ume vinegar, soy sauce, rice vinegar or even dulse or nori flakes.