This homemade Mustard Greens Kimchi (Gat-Kimchi) is tasty and very simple to make. This kimchi has minimal ingredients that you can easily find in the grocery store. It is delicious, nutritious, and packed with flavor.
Since everyone loves my green onion kimchi so much, I decided to make a very similar kimchi idea. People think they can only make kimchi using napa cabbage, but you can make kimchi with other leafy greens such as mustard leaves as well.
During early Spring and late Summer, I always grow mustard greens in the backyard garden. We love to add it to soup and salad in the Philippines. I have an abundant supply from the garden and I have to find a way to preserve it with a healthy new recipe idea. You can easily find mustard greens in most grocery stores or supermarkets in the produce department.
Why you will love this recipe
- This mustard leaves kimchi recipe is not complicated and very easy to prepare compared to the napa cabbage kimchi which requires a few hours up to a few days before it is ready.
- Both green and red mustard leaves are one of the most nutritious greens you can eat. It is full of health benefits, high in fiber, and low in calories. It has anti-oxidant and immune booster properties is a good source of vitamin K and may have anti-cancer effects. Also, mustard leaves kimchi is one of the best food for gut health.
Question and Answer
Mustard greens are peppery-tasting greens that come from the mustard plant.
You can eat mustard greens raw or cooked, but how you prepare them may alter the vegetable’s nutritional content. Cooked mustard greens have higher levels of vitamin K, vitamin A, and copper. However, raw mustard greens are higher in vitamin C and E. Add these nutritious leafy greens to your diet by mixing mustard greens into a salad for a peppery and spicy boost or in making kimchi.
Green and red mustard leaves are high in fiber and have detox properties that are effective for weight loss.
These leafy greens are typically enjoyed boiled, steamed, stir-fried, kimchi, or even pickled. You can chop them and add to your salad or soup.
Ingredients and Substitutions
This kimchi requires a few ingredients and you can substitute them with some of the suggestions below.
- Mustard Green Leaves – Red and green mustard leaves are chopped in 2″ or you can keep it whole to save time in chopping.
- Green Onions – For flavors. You can also use white or yellow onions.
- Garlic – You can also use garlic powder but it is more potent so you only need about 1/4 teaspoon. Be sure to taste test the chili paste. You can skip the garlic if you are not a fan of the smell.
- Korean Red chili flakes – You can find this product usually in the Asian Market.
- Shrimp Paste – You can substitute this with the exact amount of fish sauce. You can find this in most Asian Stores.
- Glutinous Rice Flour – This is optional but I love to add glutinous paste for extra flavor and thickness.
- Apples – Also optional but highly recommended. You can also use brown or white sugar for extra sweetness.
Note: You can add carrots or daikon radish to add some crunch and color to this dish.
Step 1. Clean and sliced mustard leaves cross the spine and then perpendicular to make small squares or rectangles around 2″. For the green onions, you can chop them small or about 2″ as well. Check step 4 photo for ideas.
Step 2. Make a glutinous paste by combining glutinous rice flour and water in a small saucepan and cook on medium heat, stirring continuously until it turns into a thick paste. Remove from the heat to cool thoroughly.
Step 3. Combine the red chili flakes, peeled apple, shrimp sauce, garlic, and glutinous paste in a food processor or blender and blend well for about 2 minutes or longer to create a mixture sauce.
Step 4. Then mix in mustard leaves and red chili paste until everything is well incorporated.
Step 5. Transfer to a container or a glass jar. Press down on the kimchi so it’s well packed and no air can get inside, then put the lid on the container. You can eat it right away or leave it on the countertop to ferment for a few days. Serve and enjoy!
Transfer the mustard greens kimchi to a glass container or mason jar in the back of your refrigerator. It will last 3-6 months in the refrigerator and it will continue to ferment which may turn to a sour taste. By then, you can add it to your soups and fried rice.
What to serve with Mustard greens kimchi
Kimchi is so delicious and perfect to serve with:
Mustard Greens Kimchi Recipe (Gat-Kimchi)
- 1 large bowl
- 1 Food Processor
- 1 tablespoon glutinous rice flour
- 1/2 cup water or fish stock
- 1-2 pounds mustard greens (red and green leaves)
- 1 bunch green onions
- 3/4 cup Korean red chili flakes
- 1 medium peeled and sliced apple (any variety)
- 5 cloves garlic
- 1/4 cup shrimp paste
- Clean and sliced mustard leaves cross the spine and then perpendicular to make small squares or rectangles around 2″. Chop green onions in about 2"
- Make a glutinous paste by combining glutinous rice flour and water or fish stock in a small saucepan and cook in a medium heat, stirring continiusly until it turned into thick paste. Remove from the heat to cool throughly.
- Combine the red chili flakes, peeled apple, shrimp sauce, garlic, and glutinous paste in a food processor or blender and blend well for about 2 minutes or longer to create a red chili paste.
- Then mix in mustard leaves and red chili paste until everything is well incorporated.
- Transfer to a container or a glass jar. Press down on the kimchi so it’s well packed, then put the lid on the container. You can eat it right away or leave it on the countertop to ferment for a few days. Serve and enjoy!