Reading: Mustard Greens Kimchi (Gat Kimchi)
Mustard Greens
obviously, this kimchi uses mustard greens but I used the asian diverseness and not the ones found here. chinese Mustard greens ( a.k.a. gai choy/tua chai ) are a species of the mustard plant with a slenderly peppery taste. They come in two varieties. One has broad succulent stems while the other has more fibrous stems. The late is more suitable for soups as they hold their condition even when boiled for a long time. The prefer variety for pickle is the one with the broad succulent stems and it is the type I am using in this Mustard Greens Kimchi .
Gochugaru (Korean Chili Pepper Flakes)
To make kimchi, you need gochugaru. It is worth paying a piece more for the good stuff as it tastes better and it makes your kimchi look bright and crimson. You will get the best results with the sun dried assortment from Korea. They come in different coarseness. For kimchi, buy coarse pepper flakes and not fine pepper powder. I believe they use the fine pepper powder to make gochujang ( korean chili paste ).
Keeping the Mustard Greens Whole
For this kimchi, I decided not to chop up the mustard greens. I left them in quarters to keep them crunchy for a longer time period of time and besides to provide a better overall presentation. You can chop up the gai choy if you prefer. Do give it a try.
Similar Products Used in Making This Mustard Greens Kimchi (Gat Kimchi)
This post contains affiliate links. Please read my disclosure policy here.
100 % Korean Origin Premium Red Chili Pepper Flakes Powder Gochugaru, 1Kg ( 2.2lb )
Oster 6-Cup Glass Jar 12-Speed Blender
64oz acquit Wide-mouth Glass Jar with White Metal Lid
Pyrex Prepware 1-Cup Measuring Cup
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Disposable Food Prep Gloves – 500 Pieces Print Pin
Mustard Green Kimchi (Gat Kimchi)
This Mustard Green Kimchi is not your usual kimchi but it is just, if not more tasty than cabbage kimchi. Crunchy, pungent, and delicious.
Author :
Linda Ooi
Course :
Side Dish
Cuisine :
Korean
Keyword :
gat kimchi, mustard green kimchi
Prep Time
38
minutes
Cook Time
2
minutes
Soaking Time
8
hours
Total Time
8
hours
40
minutes
Servings:
8
Calories:
49
kcal
Ingredients
- 1½ pound baby mustard greens ( 1.12kg )
- ¼ cup coarse salt ( 60g )
- 2 tbsp
Read more: Kimchi soup (Kimchi-guk)
glutinous rice flour / sweetness rice flour
- ¾ cup water ( 180ml )
- ½ pound korean radish ( julienned ) ( 225g )
- 1 medium carrot ( julienned )
- 3 oz scallions / green onions, sliced and cut into 2-inch lengths ( 84g )
- 3 oz chinese chives ( cut into 2-inch lengths ) ( 84g )
Sauce
- 2 tbsp dried shrimp or Korean salted runt
- 1 medium onion ( peeled and cut into chunks )
- 6 cloves garlic ( peeled )
- 1 inch ginger ( peeled ) ( 25g )
- 2 tbsp fish sauce
- 1 tbsp salt
- 2 tsp carbohydrate
- ½ to ⅔ cup gochugaru ( korean bolshevik pepper powderize ) ( 50g – 75g )
Instructions
- Half pamper mustard greens lengthwise. Soak mustard greens in a large bowl with cold water system. Sprinkle salt evenly over mustard greens. Cover and leave overnight .
- drain and rinse mustard greens under running water doubly. Leave to continue draining in colander for 30 minutes .
- In a minor toilet, combine gluey rice flour with ¾ cup ( 180ml ) body of water. Bring to a churn and keep stir as the body of water heats up and the assortment thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool .
Sauce
- Rinse and soak dried prawn in boiling water for 15 minutes. Drain .
-
Blend together prepared dried shrimp, onion, garlic, and ginger into a paste. Pour blended ingredients into a large bowl.
-
Add cooled glutinous/sweet rice flour paste, fish sauce, salt, sugar, and Korean red pepper powder. Mix into a thick sauce.
- Add radish, carrots, scallions, and chinese chives. Mix until well coated with sauce .
- Place one of the mustard green halves on a plate. Spread sauce concoction between each leaf and around the mustard k. recur with the remaining mustard greens .
-
Place mustard greens facing up in a container and close the lid.
-
Leave jar out at room temperature for 24 hours. Then transfer jar to the refrigerator and consume within a month.
- To serve, cut off the root conclusion of the mustard green and discard. Slice mustard green half into slices and serve in stacks in a belittled smasher .
Nutrition
Calories:
49
kcal
Tried this recipe ? Mention @ MalaysianChineseKitchen or tag # MalaysianChineseKitchen