Korean Mustard Leaf Kimchi
A fiery, wasabi-like kimchi with a punch far bolder than regular napa cabbage kimchi - mustard greens fermented with gochugaru and anchovy fish sauce. The brassica oils in the leaves transform during fermentation into a sharp pungency that cuts through rich pork and soup-rice bowls. Plum extract tempers the acidity, balancing the aggressive aroma and deep saltiness. A signature preparation of Korea's Jeolla province, gat kimchi is for anyone who finds standard kimchi too mild.
Adjust Servings
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.
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