• Half baby mustard greens lengthwise. Soak mustard greens in a large bowl with cold water. Sprinkle salt evenly over mustard greens. Cover and leave overnight.
  
• Drain and rinse mustard greens under running water twice. Leave to continue draining in colander for 30 minutes.
  
• In a small pot, combine glutinous rice flour with ¾ cup (180ml) water. Bring to a boil and keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
  

Sauce

• Rinse and soak dried shrimp in boiling water for 15 minutes. Drain.
• Blend together prepared dried shrimp, onion, garlic, and ginger into a paste. Pour blended ingredients into a large bowl.
  
• Add cooled glutinous/sweet rice flour paste, fish sauce, salt, sugar, and Korean red pepper powder. Mix into a thick sauce.
  
• Add radish, carrots, scallions, and Chinese chives. Mix until well coated with sauce.
  
• Place one of the mustard green halves on a plate. Spread sauce mixture between each leaf and around the mustard green. Repeat with the remaining mustard greens.
• Place mustard greens facing up in a container and close the lid.
  
• Leave jar out at room temperature for 24 hours. Then transfer jar to the refrigerator and consume within a month.
• To serve, cut off the root end of the mustard green and discard. Slice mustard green half into slices and serve in stacks in a small dish.