salted mustard cabbage Stems and heads of mustard cabbage are soaked in brine. The wet-brined, olive-green vegetables are generally sold in plastic bags in the refrigerator section or on the shelf at Asian grocery stores. Chop, if needed, rinse well, and soak, changing water occasionally, to remove excess salt, and then squeeze dry. Use in stir-fries, soups, and stews. Salted mustard greens are interchangeable with pickled mustard greens. To make your own. Store airtight in the refrigerator. See also pickled mustard greens
