Gat Kimchi (Mustard-Green Kimchi)
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.
EatingWell Magazine, October 2021
Gallery
Credit: Ryan Liebe
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate kimchi for up to 3 weeks.
Equipment
Quart jar, sterilized
Nutrition Facts
Serving Size:
1/4 cup Per Serving:
14 calories; sodium 79mg; carbohydrates 2g; dietary fiber 2g; protein 1g; sugars 1g; vitamin a iu 1374IU; potassium 178mg.