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Homemade suan cai

I used a mix of nappa and a broad leaf Chinese mustard. Fermented 10 days in my fermenter with a 2% brine. Then moved it all into a 2qt hocking jar for the fridge. Its pretty tart already and not quite as salty as i thought it would be. Its just salt, nappa, mustard greens, water and some Sichuan peppercorns.
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