Mustard greens kimchi (Gat-kimchi: 갓김치) recipe by Maangchi
This kimchi is simple to make, crispy and delicious. You can eat it right away but it's best when fermented and a little sour.
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Cooking tools:
- Colander
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Airtight container
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Refrigerator
- Gloves
Ingredients
- 2 pounds mustard greens
- 3 tablespoons kosher salt
- ½ cup anchovy kelp stock (or vegetable stock) or water
- 1 tablespoon glutinous rice flour (or rice flour, or plain flour)
- 1 tablespoon sugar
- ¼ cup fish sauce (or soy sauce)
- 4 cloves garlic, minced
- 1 teaspoon peeled ginger, minced
- ¼ cup sliced onion
- ¼ cup gochu-garu (Korean hot pepper flakes)
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