PRODUCTION INFO
Spicy Kimchi of Mustard Leaves
Its strong extra flavor of mustard is greatly favored by Korean folks. Because of its tuff fiber, it needs more and long salting process and fermentation period, however, it will last longer with its unique taste.
Usually, it’s mixed without any additional veggies in Kimchiso to enjoy simply its unique taste and flavor.
Ingredients
Main Material
홍갓 : Mustard Leaves (Red)
– Use whole leaf length
– No need of additional veggies for Kimchiso
Additional Vegetables for Kimchiso
무 : Asian White Radish (optional)
– String cut 6~10cm long & 3~5mm thick
당근 : Carrot (optional)
– String cut 3~5cm long & 2~3mm thick
쪽파 : Spring Onion (optional)
– Thin one, cut leaf and root 4~6cm long
– Thick root, split in half or quarter first
Materials for Mixing Sauce of Kimchiso
천일염 : Sea Salt
/ 암염 : Rock Salt
다시마 : Sea Kelp / Devil’s Apron
국간장 : Korean Soy Sauce
/ 된장 : Doenjang
쌀밥 / 쌀가루 : Rice / Flour
– Make porridge : rice(1) & water(5)
– Function as food for bacteria to produce ethyl-alcohol
고추가루 : Dried Chili Powder
– Korean chili for Kimchi : 10~12cm long with medium spicy and subtle sweet taste
– Good quality : shiny and vivid red color
배 : Asian Pear
– Use ground pear for sweetness
양파 : White Onion
– Use ground onion
홍고추 : Red Chili
– Use ground fresh red chili
생강 : Ginger
– Use ground ginger
마늘 : Garlic
– Use ground garlic
Ratio of Garlic & Ginger = 3:1
Non-Vegan Option
액젓 : Fish Sauce
(anchovy / shrimp)
Making of Spicy Gat Kimchi
