KimchiMedium
Mustard Leaf Kimchi
Gat kimchi uses mustard leaves for a pungent, peppery kimchi with deep savory flavor.
Prep 40minCook 10min4 servings
gat kimchimustard leaf kimchikorean mustard greensspicy fermented greensjeolla kimchikorean banchan
Instructions
- 1
Wash mustard leaves, shake dry, and salt for 1 hour.
- 2
Blend onion and combine with chili flakes, fish sauce, garlic, and plum syrup.
- 3
Rinse lightly and squeeze out excess moisture from salted leaves.
- 4
Coat leaves and stems evenly with seasoning.
- 5
Press into a container, ferment half a day at room temp, then refrigerate 2 days.
Tips
Mustard bitterness mellows after 2-3 days of fermentation.
Nutrition (per serving)
Calories
55
kcal
Protein
3
g
Carbs
9
g
Fat
1
g
Adjust Servings
2servings
→
servings
More Recipes
KimchiEasy
Aehobak Jangajji (Korean Zucchini Pickles)
A 4-serving zucchini jangajji recipe with auto-scaling for precise brine balance.
Prep 20minCook 12min4 servings
KimchiEasy
Asparagus Jangajji (Soy Pickled Asparagus)
4-serving asparagus jangajji with auto-scaling for precise brine ratios.
Prep 20minCook 12min4 servings
KimchiMedium
Baechu Kimchi (Napa Cabbage Kimchi)
A 4-serving napa kimchi recipe with auto-scaling for easy batching.
Prep 50min04 servings