Gat Kimchi (Mustard-Green Kimchi)

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The variety of gat (mustard greens) that Kristyn Leach cultivates on Namu Farm in Winters, California, is from Jeolla-do, the Korean province that chef Mina Park's family is from. Park, who explores Korean food traditions with her husband, Kwang Uh, at Baroo and Shiku in Los Angeles, started growing Leach's gat in her garden this year and it brought her a sense of connection to her ancestors as she cultivated and cooked with it. This lemony version of gat kimchi is one of Park's favorite treats. Read more about Leach here.

By Mina Park

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Gat Kimchi (Mustard-Green Kimchi) — Photo: Ryan Liebe

Active Time:

35 mins

Total Time:

5 days

Servings:

Nutrition Profile:

Low-Carb Nut-Free Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 pound mustard greens, stemmed, washed, dried and cut into 3-inch pieces
2 ½ teaspoons salt
1 cup distilled water
1 large Asian pear, peeled and coarsely chopped
¼ cup coarsely chopped peeled daikon
1 ½ tablespoons fresh ginger, coarsely chopped
3 cloves garlic, coarsely chopped
1 scallion, coarsely chopped
Zest and juice of 1 lemon

Directions

Toss mustard greens with salt in a large bowl. Let stand, tossing once or twice, for 30 minutes.
Meanwhile, combine water, pear, daikon, ginger, garlic, scallion and lemon juice in a blender; process until smooth. Strain the puree through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid. Discard the solids. Stir lemon zest into the liquid.
Pack the mustard greens and any accumulated liquid into a sterilized quart jar. Pour the lemony liquid over the greens. Press down on the greens with a wooden spoon or spatula until they are submerged.
Screw on the lid. Place the jar in a cool, dark spot and ferment at room temperature for 5 to 7 days. (If it's hot, 2 to 3 days may be enough). When it's fermented to your liking, refrigerate for up to 3 weeks.

To make ahead

Refrigerate kimchi for up to 3 weeks.

Equipment

Quart jar, sterilized

Originally appeared: EatingWell Magazine, October 2021

Nutrition Facts (per serving)

14	Calories
2g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 1/4 cup
Calories 14
% Daily Value *
Total Carbohydrate 2g	1%
Dietary Fiber 2g	7%
Total Sugars 1g
Protein 1g	2%
Vitamin A 1374IU	27%
Sodium 79mg	3%
Potassium 178mg	4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.