Mustard Greens

This year I've got a bumper crop of of volunteer mustard greens. I've got a couple plants peeking through the oregano that give me small tender leaves that go into my scrambled eggs, burgers, lox and cream cheese, English muffins with merkts cheese... they go on everything.
Then there's a couple plants making these huge ruffled leaves a foot long and more. So today, I harvested almost 3 lbs,salted and rinsed, tossed with a mix of dashi, glutinous rice flour, fish sauce, sugar, garlic, ginger, a little onion, and a pile of gochugaru and packed into a couple jars: while it's tasty now, I've got one on the counter to ferment a couple days, sand one in the fridge to slow ferment.