Preserved or Pickled Paku

After visiting Yunnan, I tried to find people who have tried to preserve Paku.

And I was told that this would  be a good recipe...for Salted Paku.

(Note : the pickled paku is made in a different way. I am just using the photo)
1.8 kg young paku
600 grams coarse salt



enough cooked rice water (cold) to cover the vegetables.

Method
1. Wipe paku with damp cloth and air dry until they are wilted.
2. Rub each piece of paku with salt.
3. Prepare the rice water. Boil some rice with a lot of water. Cool the water.
4. Squeeze the paku with the salt and drain some of the water. Pour the rice water over the paku until the vegetable is submerged.
5. The preserved vegetable is ready for cooking after 2 weeks.