Pickled Mustard Greens�Healthy, Crunchy, and No Salt!

Ingredients:
* Mustard greens
* Water

Instructions:
1. Slice off the dirty roots, cut the mustard greens in half, and rinse well.

2. Bring a pot of water to a boil, then blanch the mustard greens for about 20 seconds.

3. Remove the greens into an airtight container. Place a heavy plate or bowl on top, and pour in the hot water used for blanching, ensuring the greens are fully submerged.

4. Store at room temperature for 4-5 days before eating. Fermentation may take longer in colder weather.

Enjoy as a side dish or incorporate into your cooking!