Healthy Recipes Regional Asian Korean Gat Kimchi (Mustard-Green Kimchi) Be the first to rate & review! The variety of gat (mustard greens) that Kristyn Leach cultivates on Namu Farm in Winters, California, is from Jeolla-do, the Korean province that chef Mina Park's family is from. Park, who explores Korean food traditions with her husband, Kwang Uh, at Baroo and Shiku in Los Angeles, started growing Leach's gat in her garden this year and it brought her a sense of connection to her ancestors as she cultivated and cooked with it. This lemony version of gat kimchi is one of Park's favorite treats. Read more about Leach here. By Mina Park Mina Park Mina Park is the founder of Sook, a newsletter and event series focused on Korean recipes and foodways, and co-owner of the Los Angeles restaurants Shiku and Baroo. Mina’s love of cooking was inspired by her mother and further shaped by Buddhist tem EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Ryan Liebe Active Time: 35 mins Total Time: 5 days Servings: 10 Nutrition Profile: Low-Carb Nut-Free Dairy-Free Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 pound mustard greens, stemmed, washed, dried and cut into 3-inch pieces 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 Directions 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. 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. Equipment Quart jar, sterilized Originally appeared: EatingWell Magazine, October 2021 Save Rate Print Nutrition Facts (per serving) 14 Calories 2g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1/4 cup Calories 14 % Daily Value * Total Carbohydrate 2g 1% Dietary Fiber 2g 7% Total Sugars 1g Protein 1g 2% Vitamin A 1374IU 27% Sodium 79mg 3% Potassium 178mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.