As we have posted about before, we are growing lots of food.  Greens grow very well and fast and we often have an abundance.

One day this large 5 kilo (11 lb) stack of mustard greens was brought to me with the request to make kimchi out of it.  I have made kimchi many times, but never with mustard greens.  I looked online and found that it was possible, but the instructions were in Korean…

I just used the recipe I have for white cabbage kimchi and figured no one will really know if it is wrong!

I got to work taking off the hard stems and salting the leaves, while I kept my two sidekicks busy chopping the stems up for no reason other than to make them  feel useful.

About midway through, school let out and I had more helpers who got to work chopping green onions and garlic, grating daikon, pears and ginger, and measuring the gochugaru chili and (vegan) fish sauce.  Stirring them all together made a nice paste in which each leaf was coated until we had a container full.  It was then covered and set aside for a few days to ferment.

While cleaning up we had a lot of excess we didn’t use, so good ole’ google came up with a green onion top salad and a mustard green stem pickle recipe.

We somewhat failed on both accounts.  Only Rortana liked the green onion salad and the pickles were WAAAAY too sour for almost everyone.

Thanks for watching as we continue our culinary adventures!