Allison Shiozaki shared an Instagram photo with you

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Allison Shiozaki just shared an Instagram photo with you:

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"Nepalese style, fermented mustard greens, drying on roof. Nepalese wilt leftover mustard greens harvest & crushed greens are out in jars & left to ferment under sunlight, from anywhere from 3 days to two weeks or more. (Tangy) greens are then taken out on to drying racks to be stored for upcoming winter, snow filled months, when greens are scarce. They can be rehydrated and added to soups or as snacks."

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The Instagram Team