Aha Bujang's Yeosu Gat Kimchi

• 1 kg stone mustard leaves
• 3 tbsp sea salt (for brining)
• 3 tbsp sugar (for brining)
• 1 cup water (for brining)
• 2 tbsp fermented sand lance sauce
• 1 tbsp saeujeot (Korean salted fermented shrimp)
• 1 tbsp fresh wasabi
• 2 tbsp minced garlic
• 1 tsp ginger powder
• 3 tbsp gochugaru (Korean chili flakes)
• 1/2 tbsp Miwon (Korean MSG seasoning)
• 1 tsp New Sugar

Recipe 🍳

Cooking tips 💡

• Adding sugar to the brining water speeds up osmosis, reducing the brining time.
• 1 tbsp of fresh wasabi blends with the mustard leaves' sharp, pungent aroma to create a clean, zesty kimchi flavor.
• Gas is produced during fermentation, so be sure to press out as much air as possible when packing in a plastic bag or container.

Recommended for 🙋

• ⭐Those who want to easily make a special mustard leaf kimchi at home with a sharp, pungent kick.
• ⭐Those looking for a practical kimchi recipe that succeeds quickly without making a starch paste.