Mustard Greens Kimchi

Mustard Greens Kimchi: The Beginning

Mustard Greens Kimchi is a wonderful addition to any meal, bringing a burst of Korean flavor to your table. As I prepared this Mustard Greens Kimchi, I couldn’t help but marvel at how this traditional dish combines simplicity with bold taste. The process begins with fresh mustard greens, which are salted and allowed to sit, absorbing the seasoning. This step is crucial for drawing out excess water and intensifying the flavor of the kimchi. The greens, with their natural crunch, will soon become a vibrant, tangy treat.

Creating the Kimchi Paste

Making the Kimchi Paste is a step I find particularly satisfying. I start by simmering rice flour and vegetable stock until it thickens, then mix in sugar, soy sauce, garlic, ginger, onion, and gochu-garu, the Korean red pepper flakes. This paste is the heart of the kimchi, giving it that characteristic spicy kick and rich depth of flavor. Once cooled, the paste is ready to mingle with the salted mustard greens, creating a harmonious blend of spicy, sweet, and sour elements.

Combining and Packing

Combining the Ingredients is where the magic happens. I toss the salted greens with the kimchi paste, ensuring each leaf is thoroughly coated. This mixture is then packed into an airtight container. Pressing the kimchi down tightly helps to minimize air pockets, which is essential for proper fermentation. Depending on your preference, you can enjoy it right away or let it ferment at room temperature for a few days. The fermentation process adds complexity and tanginess, enhancing the kimchi’s flavor.

The Joy of Fermentation

Fermentation transforms the kimchi into a probiotic-rich side dish that pairs beautifully with steamed rice or grilled meats. As the kimchi ferments, it develops a deeper, more nuanced flavor profile. Every bite is a testament to the balance of sweetness, spice, and tang that defines this Mustard Greens Kimchi. Whether you’re a seasoned kimchi enthusiast or new to Korean cuisine, this recipe is an easy way to experience the joy of homemade kimchi.

Chef’s Notes- Mustard Greens Kimchi

• Choosing Greens: Use fresh mustard greens that are vibrant and crisp for the best texture and flavor. Wilted or yellowed greens will not give the same quality result.
• Salt Distribution: Ensure even salting of the mustard greens by mixing thoroughly. This step is crucial for proper fermentation and flavor development.
• Kimchi Paste Consistency: The kimchi paste should be thick but spreadable. If it’s too thick, add a bit more vegetable stock or water. If too thin, let it cook a bit longer to thicken.
• Spice Level: Adjust the amount of gochu-garu based on your preferred spice level. Start with less if you’re unsure and add more as needed.
• Fermentation Time: The fermentation time can vary based on your environment. In a warm room, kimchi might ferment faster. Taste it periodically to achieve your desired level of sourness.
• Storage Tips: Once fermented, store kimchi in the refrigerator to slow down fermentation. It will continue to develop flavor over time.
• Avoiding Mess: Wear gloves when handling gochu-garu to avoid staining your hands. Clean up spills immediately to prevent lingering odors.

Mustard Greens Kimchi

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

50

kcal

Resting Time

2

hours 

Total time

2

hours 

40

minutes

Dive into the world of Korean cuisine with this easy-to-make Mustard Greens Kimchi, also known as Gat-Kimchi! This recipe brings a delightful balance of sweet, sour, and spicy flavors with a crispy texture that will elevate any meal. Perfect for kimchi lovers and beginners alike, this dish is a must-try. Enjoy it with a spoonful of rice for an authentic Korean experience!

Ingredients

• Mustard Greens Preparation

• 2 pounds fresh mustard greens

• 3 tablespoons kosher salt

• Kimchi Paste

• ½ cup vegetable stock (or water)

• 1 tablespoon rice flour (or plain flour)

• 1 tablespoon granulated sugar

• ¼ cup soy sauce (or fish sauce)

• 4 cloves garlic, finely minced

• 1 teaspoon fresh ginger, finely minced

• ¼ cup onion, thinly sliced

• ¼ cup Korean red pepper flakes (gochu-garu)

• Alternative Ingredients:

• Kosher Salt: Sea salt or table salt use less if using table salt

• Vegetable Stock: Water or chicken broth for non-vegetarian

• Rice Flour: Cornstarch or all-purpose flour

• Soy Sauce: Tamari for gluten-free or coconut aminos (for soy-free)

• Gochu-garu: Red chili flakes or paprika for less heat

Directions

• Prepare Mustard Greens – Rinse the mustard greens thoroughly in cold water and drain them well. Place them in a large mixing bowl and sprinkle with kosher salt, focusing more on the thicker parts of the leaves. Mix well using your hands and let it sit for 2 hours, turning every 30 minutes to ensure even salting.
• Make Kimchi Paste – In a small saucepan over medium-high heat, combine the rice flour and vegetable stock. Stir continuously until the mixture starts to bubble and thicken, about 2 minutes. Add the sugar and stir for another 30 seconds until slightly translucent. Remove from heat and stir in the soy sauce. Transfer to a large bowl and let it cool completely.
• Combine Ingredients – Once the paste has cooled down, add minced garlic, ginger, sliced onion, and gochu-garu to the bowl. Mix well with a wooden spoon until all ingredients are evenly incorporated.
• Mix with Mustard Greens – Rinse the salted mustard greens in cold water a couple of times to remove excess salt and drain well. Add the greens to the bowl with the kimchi paste and gently toss to coat each leaf thoroughly using your hands (wear gloves if preferred). Transfer the coated greens to an airtight container.
• Fermentation – Press down on the kimchi to pack it tightly and eliminate air pockets before sealing the container with a lid. For immediate consumption, you can serve it right away. For fermentation, leave it at room temperature for a few days until it develops a sour taste and smell or refrigerate for about 2 weeks for slower fermentation.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• silicone spatula set
• airtight container

Nutrition Facts

• Calories: 50kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 200mg
• Fiber: 2g
• Sugar: 3g
• Vitamin A: 20IU
• Vitamin C: 30mg
• Calcium: 6mg
• Iron: 4mg

FAQs- Mustard Greens Kimchi

Can I use other types of greens instead of mustard greens?

Yes, you can substitute other leafy greens such as bok choy, collard greens, or kale. Each will impart a different flavor and texture to the kimchi.

What if I don’t have gochu-garu?

If gochu-garu is unavailable, you can use red chili flakes or paprika as a substitute. Adjust the quantity based on your heat preference.

How can I make this recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce, and ensure your rice flour is gluten-free. Check all labels to confirm there are no hidden sources of gluten.

Can I speed up the fermentation process?

For faster fermentation, you can leave the kimchi at room temperature in a warm spot. However, be sure to monitor it closely to avoid over-fermentation.

How long will the kimchi last in the refrigerator?

Properly stored kimchi can last for up to 2-3 months in the refrigerator. It will continue to ferment slowly and develop a more tangy flavor over time.