Gat Kimchi (Mustard-Green Kimchi)

– 1 pound mustard greens, stemmed, washed, dried and cut into 3-inch piece – 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

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.

1. Screw on the lid. Place the jar in a cool, dark spot and ferment at room temperature for 5 to 7 days. When it's fermented to your liking, refrigerate for up to 3 weeks.

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