Kim Dae-seok's Salt-Pickled Radish Greens

Name: Kim Dae-seok's Salt-Pickled Radish Greens
Cook time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: Korean
Ingredients: mustard greens 3kg; sea salt 4 cups (600g); chili seeds 1 cup (100g); soju 1.5 cups (300ml); water 500ml

Traditional mustard greens pickle preserved for up to a year with crisp texture, using only salt, chili seeds, and soju to eliminate raw odor and prevent spoilage.

20 min Difficulty Easy side dish

Main ingredients

mustard greenschili seedssoju

Ingredients needed 10 servings

mustard greens 3kg

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Kim Dae-seok's Mustard Seed Pickled Radish

A traditional radish pickle made without pre-salting, using a concentrated brine with mustard seeds, jujubes, and soju for a crisp, firm texture that lasts year-round without worry of mold.

30 minNormalside dish

radishmustard seedsjujubesoju

side dishlong-term storage foodtraditional dish

sea salt 4 cups (600g)

chili seeds 1 cup (100g)

soju 1.5 cups (300ml)

water 500ml

Recipe

Rinse the mustard greens thoroughly under running water twice to remove any soil or sand, ensuring no yellow clay or sand remains.
Keep the root end intact—do not cut off the part where the leaves are attached—to prevent the leaves from scattering during pickling.
Mix 500ml of water with 300ml of soju and add 7 tablespoons of sea salt to make the brine.
Layer the mustard greens tightly in a 10L kimchi crock, packing them down firmly.
Sprinkle a handful of sea salt evenly over the greens, then distribute chili seeds gradually across the surface.
Evenly pour the prepared soju brine over the greens at intervals as you layer them.
Repeat this process until all greens are stacked, then cover the top layer generously with remaining sea salt and chili seeds for storage at room temperature.
Press down firmly on the greens, pour in any remaining brine, close the lid, and store in a shaded, well-ventilated area such as a balcony until early March next year.

Clean the mustard greens thoroughly while keeping the roots intact; mix water, soju, and salt to prepare the brine.
Layer the mustard greens in a kimchi crock, adding sea salt, chili seeds, and the soju brine in layers.
Cover the top with a generous amount of salt, press down firmly, and store in a shaded, well-ventilated balcony.

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.

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Kim Dae-seok's Salt-Pickled Radish Greens

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Ingredients needed 🛒10 servings