Gat Kimchi Recipe

Ingredients

• 1 pound (450g) mustard greens 1 pound (450g) mustard greens
• 3 tablespoons coarse sea salt 3 tablespoons coarse sea salt
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Korean red pepper flakes (gochugaru) 2 tablespoons Korean red pepper flakes (gochugaru)
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 2 green onions, chopped 2 green onions, chopped
• 1 small carrot, julienned 1 small carrot, julienned

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 3g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   Wash the mustard greens thoroughly and cut them into bite-sized pieces.
2. 2.
   In a large bowl, sprinkle the mustard greens with coarse sea salt and massage gently for about 5 minutes. Let it sit for 30 minutes to allow the salt to draw out excess moisture.
3. 3.
   Rinse the mustard greens under cold water to remove the salt and squeeze out any excess water.
4. 4.
   In a separate bowl, combine minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar to create a paste.
5. 5.
   Add the mustard greens, green onions, and carrot to the paste. Mix well, ensuring all the ingredients are coated evenly.
6. 6.
   Transfer the mixture into a clean glass jar, pressing it down firmly to remove any air pockets.
7. 7.
   Cover the jar loosely with a lid and let it ferment at room temperature for 2-3 days.
8. 8.
   After the initial fermentation, taste the Gat Kimchi. If it has reached the desired level of tanginess and flavor, transfer it to the refrigerator to slow down the fermentation process. Otherwise, let it ferment for an additional day or two.
9. 9.
   Once refrigerated, Gat Kimchi can be enjoyed immediately or left to ferment further for a deeper flavor. It can be stored in the refrigerator for up to several weeks.

Treat your ingredients with care...

• Mustard greens — Ensure that the mustard greens are fresh and crisp for the best texture in the final dish.
• Korean red pepper flakes (gochugaru) — Adjust the amount according to your preferred level of spiciness. Add more for a hotter kimchi or reduce for a milder version.
• Fish sauce — Use a high-quality fish sauce to enhance the umami flavors in the kimchi.

Tips & Tricks

• For a vegetarian version, substitute fish sauce with soy sauce or tamari.
• Adjust the fermentation time based on your preference for tanginess. Longer fermentation will result in a more sour kimchi.
• Serve Gat Kimchi as a side dish with rice, noodles, or as a topping for Korean pancakes.
• Use gloves when massaging the mustard greens with salt to avoid skin irritation from the salt.

Serving advice

Serve Gat Kimchi chilled as a side dish alongside your favorite Korean main course. It pairs well with grilled meats, bibimbap, or even as a topping for Korean tacos.

Presentation advice

Present Gat Kimchi in a small ceramic dish or a traditional Korean earthenware vessel called a "jarsalgi" to showcase its vibrant green color. Garnish with sesame seeds or sliced green onions for an added visual appeal.