Ingredients with Measurements:
- 2 lbs. mustard greens, washed and cut into 2-inch pieces
- 1/2 cup coarse sea salt
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup sugar
- 1/4 cup water
- 4 scallions, sliced
- 1/2 onion, sliced
- 1/2 carrot, julienned
Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Glass jar with airtight lid
Step-by-step instructions:
1. In a large mixing bowl, add the mustard greens and sprinkle with the sea salt. Mix well and let sit for 2 hours, tossing occasionally.
2. Rinse the mustard greens thoroughly under cold running water and drain well.
3. In a separate mixing bowl, combine the gochugaru, fish sauce, garlic, ginger, sugar, and water. Mix well to create a paste.
4. Add the scallions, onion, and carrot to the paste and mix well.
5. Add the mustard greens to the paste mixture and mix well, making sure all the greens are coated with the paste.
6. Pack the mixture tightly into a glass jar, pressing down to remove any air pockets.
7. Cover the jar with an airtight lid and let sit at room temperature for 1-2 days to allow fermentation to occur.
8. After 1-2 days, transfer the jar to the refrigerator to slow down the fermentation process.
9. The kimchi will be ready to eat after 1-2 weeks in the refrigerator.
Time:
Preparation time: 2 hours
Cooking time: None
5. Temperature:
Room temperature for 1-2 days, then refrigerate at 40°F or below.
Serving size:
Makes about 2 quarts of kimchi.
Nutritional information:
Serving size: 1/4 cup
Calories: 15
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 370mg
Total Carbohydrate: 3g
Dietary Fiber: 1g
Total Sugars: 1g
Protein: 1g
Substitutions for ingredients:
- Mustard greens can be substituted with napa cabbage or bok choy.
- Gochugaru can be substituted with regular red pepper flakes.
- Fish sauce can be substituted with soy sauce or salt.
- Sugar can be substituted with honey or agave nectar.
Variations:
- Add sliced radish or pear for added crunch and sweetness.
- Use different types of greens for a unique flavor profile.
- Add shrimp or oysters for a seafood twist.
Tips and tricks:
- Wear gloves when mixing the kimchi to avoid staining your hands with the red pepper flakes.
- Make sure to pack the kimchi tightly into the jar to remove any air pockets and prevent spoilage.
- Use a clean utensil to remove kimchi from the jar to prevent contamination.
Storage instructions:
Store the kimchi in an airtight jar in the refrigerator for up to 6 months.
Reheating instructions:
Kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the kimchi in a small dish as a side dish or as a topping for rice bowls.
Garnishes:
Garnish with sliced scallions or sesame seeds for added flavor and texture.
Pairings:
Korean mustard green kimchi pairs well with grilled meats, rice dishes, and soups.
Suggested side dishes:
Serve with steamed rice, pickled vegetables, and Korean-style fried chicken.
Troubleshooting advice:
- If the kimchi is too salty, rinse the greens thoroughly before mixing with the paste.
- If the kimchi is not fermenting, make sure the jar is airtight and the temperature is warm enough for fermentation to occur.
Food safety advice:
Make sure to use clean utensils and jars to prevent contamination. Store the kimchi in the refrigerator to prevent spoilage.
Food history:
Kimchi is a traditional Korean side dish made from fermented vegetables. It has been a staple in Korean cuisine for centuries and is enjoyed around the world.
Flavor profiles:
Korean mustard green kimchi is spicy, tangy, and slightly sweet with a crunchy texture.
Serving suggestions:
Serve as a side dish or topping for rice bowls.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean