Place water in a large mixing bowl. Place rice in a fine metal strainer. Submerge strainer in water make sure rice is covered. Every once in a while lift the strainer and let the starchy water drain out of the rice. Then Submerge it again. I soaked the rice about 3 hours. When done, drain the rice well. Reserve all of the liquid, and Reserve the rice separately.

While rice is soaking, wash every mustard leaf individually. Trim off any extra long stalks. Dry leaves best as possible. At about an hour before rice is done, chop greens into 3 to 4 inch pieces across the leaf. Place all in a large mixing bowl or large pot. While agitating the greens slowly and evenly add the sea salt to the greens. Agitate with hands, lightly bruising the leaves while mixing. Let sit 1 hour until rice is done.

While greens are sitting, add vinegars and kosher salt to a small sauce pan. Bring to a simmer and stir to dissolve the salt. Slowly whisk in sweet rice flour until combined. Remove from heat and slowly incorporate the rice water. Mix well.

The hotter your environment, the faster it will ferment. During the fermentation process, air bubbles will form between the leaves. Try to shake out as much air as you can every day. Day one, replace liquid with vinegar to cover greens, day 2 and 3, replace liquid with water to cover greens.

When flavor meets desired level of funk, refrigerate. Will last several weeks. Use as a condiment in many dishes. Enjoy.