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With the salting secrets below, you'll effortlessly create crunchy, perfectly seasoned mustard green kimchi for the whole family. Check it out now!
Korean-style mustard green kimchi is currently a highly beloved dish in Vietnamese households. It is becoming more common in every family meal due to its delightful crunch, bold tanginess, and health benefits compared to salted eggplants or pickled radishes. However, many hesitate to make this dish, fearing it might not turn out flavorful and crunchy. Fear not! Join PasGo to explore the salting secrets for mustard green kimchi below. Though it may seem intricate, it's surprisingly simple, hygienic, and guarantees mouthwatering results whether enjoyed immediately or after a few days of fermentation.
Ingredients:
- 3-4 medium-sized mustard green plants
- 200g Korean red pepper powder (a less spicy variant)
- 120g refined salt
- 30g white (or brown) sugar
- 500ml water
- 30g glutinous rice flour
- 1 large julienned white radish
- 2 julienned carrots
- 1 small onion finely chopped
- 3 cloves of garlic peeled and finely chopped, 1 small piece of minced ginger, 7-8 spring onions, 7-8 sprigs of chives cut into 5cm segments
- 100ml fish sauce, 50g shrimp salt.
Instructions:
Step 1: Prep
- Each mustard green is cut into quarters, keeping the core intact to prevent complete separation.
- Soak the mustard greens in a large bowl of water, sprinkling salt among the leaves. Focus more salt on the lower stems. Lift the leaves and continue sprinkling salt in the remaining gaps.
- Soak the mustard greens like this for 2 hours. Every 30 minutes, flip the greens to ensure even salt absorption. You can add a bit of salty water beneath the leaves and pour it over the surface of the mustard greens.
- After two hours, rinse the mustard greens several times under cold water to remove salt and impurities, then let them drain.
Step 2: Execution
- Mix water and glutinous rice flour in a small pot. Heat over medium heat for about 10 minutes until boiling, stirring constantly with a wooden spoon or chopsticks. Add sugar, cook for an additional 1 minute, stir well, and then let it cool.
- Combine garlic, onions in a bowl. Add fish sauce, shrimp salt, and Korean red pepper powder. Mix thoroughly.
- After that, add radish, carrot, onion, spring onion, chives, and water, mix thoroughly by hand.
- Spread the mixture of chili powder and other ingredients onto each leaf of the mustard greens. Then, roll up the mustard greens and place them in a sealed container.
Note:
+ You can enjoy mustard green kimchi immediately or let it ferment for a few days to develop a tangy flavor.
+ If you choose to ferment, leave it for about two days at room temperature, depending on the weather. If it's cold, it might take a bit longer. When the mustard green kimchi ferments and has a tangy, aromatic flavor, store it in the refrigerator for gradual consumption.
Mustard green kimchi, when completed, boasts the distinctive red hue of chili, a balanced blend of sweet and spicy, and a delightful crispiness. It not only adds variety to your family meals but is also convenient for immediate consumption or prolonged refrigeration. Get started right away.
Nowadays, you can easily find mustard green kimchi in any buffet or barbecue restaurant. However, for an authentic Korean-style and food safety guarantee, PasGo introduces you to Dedi Deli BBQ Buffet at Royal City. Here, you can explore a tempting hotpot and barbecue buffet with a rich selection of meats such as beef, pork, chicken, and various seafood, complemented by signature sauces like Teriyaki, black pepper, Brazilian-style, and five-spice sauce.
Not only does the restaurant offer delectable dishes, but it also provides a sophisticated and elegant ambiance. Despite its simplicity, the harmonious design, and the gentle glow of artistically arranged ceiling lights have the power to captivate the hearts of those who appreciate beauty.
Don't forget to reserve your table through PasGo to enjoy enticing offers from Deli Deli BBQ Royal City!
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Compiled by Ngoc Anh – PasGo.vn
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