Mustard Greens Kimchi
Inspired by Maangchi’s traditional Napa cabbage kimchi and the mustard greens kimchi, this recipe combines the best of both recipes in my opinion. I love the bitterness of the mustard greens and the extra shimpiness of the kimchi recipe.
Ingredients
- mustard greens, with stems, cut into 2 inch pieces
- 3 tablespoonskosher salt
- 2 tablespoonsall purpose flour
- 1 tablespoonsugar
- 9garlic cloves
- 3 teaspoonsminced ginger
- 0.25Korean pear, cut into chunks
- 0.5medium onion, cut into chunks
- 0.25 cupfish sauce
- 1 tablespoonsalted fermented shrimp
- 1 cupKorean hot pepper flakes
- 6 ouncesdaikon radish
- 1carrot, cut into matchsticks
- 6scallions, chopped
- 3scallions, sliced diagonally
Instructions
- 1
Rinse the mustard greens in cold water, drain and put them on a large bowl. Sprinkle with salt and gently mix and rub with both hands. Let stand for 2 hours, turning every 30 minutes or so.
- 2
Combine the flour and 1 cup of water in a small sauce pan and place over medium heat. Stir until the mixture begins to bubble, about 2 to 3 minutes. Add the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from heat and let cool.
- 3
Put the garlic, ginger, onion and pear in a food processor and process to a pure. Transfer to a bowl.
- 4
Add the cooled flour mixture and the garlic purée, fish sauce, fermented shrimp, hot pepper flakes. Mix with a wooden spoon. Add the radish, carrots, scallion (both chopped and sliced) and mix well.
- 5
Wash the mustard greens in a several changes of water. Drain and transfer to the bowl with the kimchi paste.
- 6
Gently toss and mix by hand. Transfer to a glass jar or air tight container. Press down on the kimchi so it’s well packed.
- 7
Kimchi can be served right away or be fermented. It takes about 2 weeks to ferment in the fridge or 1 to 2 days in room temperature.