Wash the mustard green thoroughly, dry and cut into 2 to 3 inches length.
Rub and mix 3 tablespoons of salt or as required into the mustard green, until they are withered and start losing water. Squeeze the remaining water out.
Heat up 3 litres (12.5 cups US) of filtered water in a pot and bring to a boil, turn off the heat. Briefly blanch all the mustard green in the water, in and out. Add the mustard green and chillies to the airtight glass jar.
Add the remaining salt and turmeric powder to the boiled water. Let the brine cool and then add enough brine to just covering all the mustard green in the airtight glass jar. Close the lid tightly.
Leave in a cool shady place in the kitchen overnight. Refrigerate the next day. It should be ready in 3 to 5 days. It will taste salty and slightly sour when ready.