1. Wash and chop the greens.
2. Mix in the sticky rice.
3. Add salt and knead slightly
4. Add liquid from rinsing rice to cover the greens. Close the jar and let ferment for 1-2 days.
5. Pulverize the chilies, galangal, garlic, shallots and lemongrass together.
6. Mix well into the pickled greens.
7. Add sliced shallots and eggplants. Stir to mix well.
8. Top with coriander and spring onions.