Crispy Mustard Greens Water Kimchi
Crispy Mustard Greens Water Kimchi
Oh My God, Water Kimchi Made with Mustard Greens!
Let’s make a quick and easy water kimchi using leftover ingredients from making kimchi and what’s in the fridge! This recipe features the fragrant aroma and satisfying crunch of fresh mustard greens, making it a delightful side dish that will have you finishing your rice in no time.
Main Ingredients- Mustard Greens 300g
- Radish 2/3 medium
- Scallions 1 bunch
- Pear 1/2
- Cheongyang Peppers 4
Seasoning Ingredients- Coarse Sea Salt
- Minced Garlic 10 cloves
- Cooked Rice 3 Tbsp
- Water, a little
- Fish Sauce or Shrimp Paste (to taste)
- Sugar substitute (Optional, substitute with sugar) 2 tsp (or to taste)
- Dried Chili Peppers 4 (optional)
- Coarse Sea Salt
- Minced Garlic 10 cloves
- Cooked Rice 3 Tbsp
- Water, a little
- Fish Sauce or Shrimp Paste (to taste)
- Sugar substitute (Optional, substitute with sugar) 2 tsp (or to taste)
- Dried Chili Peppers 4 (optional)
Cooking Instructions
Step 1
First, thoroughly wash the mustard greens under running water and drain them. Place them in a kimchi container, sprinkle with coarse sea salt, and mix gently. Let sit for about 20 minutes to allow the greens to soften and wilt.
Step 2
Wash and peel the radish, then slice it thinly into bite-sized pieces. This thin slicing helps maintain the radish’s crisp texture in the kimchi.
Step 3
Add another pinch of coarse sea salt (about half a handful) to the wilted mustard greens and gently mix with your hands for a second salting. The greens are ready when they appear sufficiently softened and tender.
Step 4
Drain the salted mustard greens using a colander. This step helps to regulate the saltiness of the kimchi and prevents the brine from becoming too salty.
Step 5
Wash and trim the scallions, then cut them into approximately 5cm lengths. If the pointed tips of the scallions look untidy, trim them slightly for a neater appearance.
Step 6
Slice the Cheongyang peppers diagonally. This cut not only makes the finished kimchi visually appealing but also helps release their spicy flavor into the brine.
Step 7
In a blender, combine the cooked rice (3 Tbsp), grated pear (1/2), dried chili peppers (4, optional), and a little water. Blend until smooth to create the seasoning base. The rice helps to thicken the brine, and the pear adds a refreshing sweetness.
Step 8
In a bowl, combine the drained mustard greens, sliced radish, and 5cm-cut scallions. Pour the blended seasoning base over them. Add fish sauce or shrimp paste to your preference for umami. Mix everything thoroughly.
Step 9
Transfer the mixture to a kimchi container. Add water (approximately 2 liters, adjust to your preference; add more if you like a lot of broth). Finally, add the sugar substitute (2 tsp, or a little sugar) to adjust sweetness. Since pear is used, taste and adjust the sweetness accordingly. Let it ferment at room temperature for about half a day, then refrigerate. Your delicious mustard greens water kimchi is ready! Enjoy! ^^
