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Photo: Ryan Liebe
Active Time:35 minsTotal Time:5 daysServings:10Jump to Nutrition Facts
Active Time:35 minsTotal Time:5 daysServings:10
Active Time:35 mins
Active Time:
35 mins
Total Time:5 days
Total Time:
5 days
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundmustard greens, stemmed, washed, dried and cut into 3-inch pieces2 ½teaspoonssalt1cupdistilled water1largeAsian pear, peeled and coarsely chopped¼cupcoarsely chopped peeled daikon1 ½tablespoonsfresh ginger, coarsely chopped3clovesgarlic, coarsely chopped1scallion, coarsely choppedZest and juice of 1 lemon
Cook Mode(Keep screen awake)
Ingredients
1poundmustard greens, stemmed, washed, dried and cut into 3-inch pieces
2 ½teaspoonssalt
1cupdistilled water
1largeAsian pear, peeled and coarsely chopped
¼cupcoarsely chopped peeled daikon
1 ½tablespoonsfresh ginger, coarsely chopped
3clovesgarlic, coarsely chopped
1scallion, coarsely chopped
Zest and juice of 1 lemon
DirectionsToss mustard greens with salt in a large bowl. Let stand, tossing once or twice, for 30 minutes.Meanwhile, combine water, pear, daikon, ginger, garlic, scallion and lemon juice in a blender; process until smooth. Strain the puree through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid. Discard the solids. Stir lemon zest into the liquid.Pack the mustard greens and any accumulated liquid into a sterilized quart jar. Pour the lemony liquid over the greens. Press down on the greens with a wooden spoon or spatula until they are submerged.Screw on the lid. Place the jar in a cool, dark spot and ferment at room temperature for 5 to 7 days. (If it’s hot, 2 to 3 days may be enough). When it’s fermented to your liking, refrigerate for up to 3 weeks.To make aheadRefrigerate kimchi for up to 3 weeks.EquipmentQuart jar, sterilizedOriginally appeared: EatingWell Magazine, October 2021
Directions
Toss mustard greens with salt in a large bowl. Let stand, tossing once or twice, for 30 minutes.Meanwhile, combine water, pear, daikon, ginger, garlic, scallion and lemon juice in a blender; process until smooth. Strain the puree through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid. Discard the solids. Stir lemon zest into the liquid.Pack the mustard greens and any accumulated liquid into a sterilized quart jar. Pour the lemony liquid over the greens. Press down on the greens with a wooden spoon or spatula until they are submerged.Screw on the lid. Place the jar in a cool, dark spot and ferment at room temperature for 5 to 7 days. (If it’s hot, 2 to 3 days may be enough). When it’s fermented to your liking, refrigerate for up to 3 weeks.To make aheadRefrigerate kimchi for up to 3 weeks.EquipmentQuart jar, sterilized
Toss mustard greens with salt in a large bowl. Let stand, tossing once or twice, for 30 minutes.
Meanwhile, combine water, pear, daikon, ginger, garlic, scallion and lemon juice in a blender; process until smooth. Strain the puree through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid. Discard the solids. Stir lemon zest into the liquid.
Pack the mustard greens and any accumulated liquid into a sterilized quart jar. Pour the lemony liquid over the greens. Press down on the greens with a wooden spoon or spatula until they are submerged.
Screw on the lid. Place the jar in a cool, dark spot and ferment at room temperature for 5 to 7 days. (If it’s hot, 2 to 3 days may be enough). When it’s fermented to your liking, refrigerate for up to 3 weeks.
To make ahead
Refrigerate kimchi for up to 3 weeks.
Equipment
Quart jar, sterilized
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)14Calories2gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
