Kim Dae-seok's Salt-Pickled Radish Greens

Cooking tips 💡

• Do not trim the root ends of the mustard greens—keeping them intact ensures the leaves stay together and pickle neatly.
• Soju acts as a natural preservative by inhibiting mold growth, while chili seeds help reduce raw odor and add a spicy flavor.
• Leave the pickle on the balcony throughout winter, then transfer it to the refrigerator after early March and use as needed.
• After about one week, moisture will naturally seep out from the greens, creating a slightly briny liquid.

Recommended for 🙋

• ⭐Those who want to make the most of leftover mustard greens after kimchi-making instead of discarding them.
• ⭐Home cooks looking to create deep-flavored mustard greens or pickle base for fish stews and soups.
• ⭐People interested in learning how to preserve food traditionally with zero risk of spoilage.