Delicious and Zesty Mustard Greens Kimchi (No Flour Paste!)
How to Make Delicious Mustard Greens Kimchi Using Red Mustard Greens: Making the Seasoning and Detailed Step-by-Step Instructions
Made mustard greens kimchi using red mustard greens.
Ingredients
- 1 bunch Red Mustard Greens (approx. 500g)
- 1/2 cup Coarse Sea Salt (for salting)
- 1.2 liters Water (for salting)
Seasoning
- 6 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or minced fresh ginger)
- 1.5 Tbsp Sugar
- 3 Tbsp Pear Juice (pureed or store-bought)
- 2 Tbsp Fish Sauce
- 2 Tbsp Salted Shrimp (minced)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or minced fresh ginger)
- 1.5 Tbsp Sugar
- 3 Tbsp Pear Juice (pureed or store-bought)
- 2 Tbsp Fish Sauce
- 2 Tbsp Salted Shrimp (minced)
Cooking Instructions
Step 1
This is a bunch of red mustard greens I bought from the supermarket. Some are large and some are small. I’m planning to make kimchi with the larger ones and mustard green pickles with the smaller ones, so I separated them by thickness.
Step 2
Remove any yellow or wilted leaves from the mustard greens. If there’s dirt between the stems, wash them thoroughly. For thicker stems, make a cross-shaped incision at the root end; this helps them salt evenly and absorb the seasoning better.
Step 3
Prepare the brining solution by dissolving half a cup of coarse sea salt in 1.2 liters of water. This amount is sufficient for salting the mustard greens.
Step 4
Submerge the cleaned red mustard greens in the prepared saltwater and let them salt for about 30 to 40 minutes. To ensure even salting, tilt the container slightly so the thicker stems are submerged in the brine. You can gently turn them over halfway through.
Step 5
After 30-40 minutes of salting, the stems and leaves should be nicely softened. Rinse the salted mustard greens once under running water and then squeeze out as much water as possible. Be careful not to squeeze too hard, as it can make the greens mushy.
Step 6
In a large bowl for mixing kimchi, combine all the seasoning ingredients: 6 tablespoons of gochugaru, 2 tablespoons of minced garlic, 1/2 tablespoon of ginger syrup, 1.5 tablespoons of sugar, 3 tablespoons of pear juice, 2 tablespoons of fish sauce, and 2 tablespoons of salted shrimp. Mix them well to create the delicious mustard green kimchi seasoning.
Step 7
Add the drained, salted mustard greens to the seasoning mixture. Pick up each stalk individually and coat it thoroughly with the seasoning. Ensure that the seasoning is evenly distributed from the stems to the leaves.
Step 8
I personally prefer my kimchi generously seasoned. You can adjust the amount of seasoning according to your preference. Whether you like a strong flavor or a lighter touch, feel free to customize it to your taste.
Step 9
Here you have it – delicious red mustard greens kimchi, with its wonderfully zesty and savory flavor! Enjoy the unique taste of this seasonal delicacy. It’s delicious right away, but it will develop even deeper flavors after a day of resting.
