This lemony version of gat kimchi is one of Park’s favorite treats.Read more about Leach here.
Let stand, tossing once or twice, for 30 minutes.
Stir lemon zest into the liquid.
Photo: Ryan Liebe
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
