Mustard greens kimchi (Gat-kimchi) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 122) by Emily "Maangchi" Kim and Martha Rose Shulman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Kimchi ferments 2 weeks.

  • jenburkholder on November 06, 2020

    This is good, but very pungent. Mellows out in a stew, or also nice mixed with some napa cabbage kimchi. A good use of Asian mustard greens besides making Chinese preserved mustard!

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