KIMCHI · Medium · 1.5 hr
Gat Kimchi — Mustard Leaf Kimchi
By Kimchee Curator
Peppery, earthy, and deeply savory — the kimchi that makes plain rice feel intentional.
TL;DR
Peppery, earthy, and deeply savory — the kimchi that makes plain rice feel intentional.
Prep 20 min + 40 min saltCook 10 minServes 6 cups
Ingredients
- 500g mustard leaves (gat), washed
- 2 Tbsp coarse salt
- 3 Tbsp gochugaru
- 2 Tbsp myeolchi aekjeot, 1 Tbsp saeujeot
- 1 Tbsp garlic, 1 tsp ginger, 1 Tbsp sugar
- 2 Tbsp sticky rice porridge
- 3 scallions
Steps
- Salt mustard leaves 40 min until wilted, rinse twice, drain.
- Make paste: gochugaru, aekjeot, saeujeot, garlic, ginger, sugar, porridge.
- Coat each leaf, stack, pack into jar, press.
- Ferment 2 days at 65°F then refrigerate; peaks at 1–2 weeks, keeps 1 month.
- Serve with grilled meat; chops well into kimchi fried rice when aged.
Tips
- Don't over-salt; mustard wilts faster than cabbage.