Dolsan Mustard Green Kimchi with Life-Changing Fermented Sauce (No Salt Added)
The Ultimate Dolsan Mustard Green Kimchi: Bursting with Flavor, Made with Zero Salt, Only the Best Fermented Sauce!
This recipe features the freshest seasonal Dolsan mustard greens, transformed into a delectable kimchi. What makes this version truly special is the complete omission of salt. Instead, we rely on a rich, savory fermented sauce base, primarily using high-quality hairtail fish sauce and glutinous rice paste, to maximize the umami depth. The distinct pungent kick of the mustard greens beautifully complements the profound savory notes from the fermented ingredients, creating a truly addictive side dish that pairs perfectly with rice. Since there’s no brining step, it’s surprisingly quick and easy to make, making it a fantastic option for your kimchi-making needs or as a delightful everyday banchan. Prepare to discover your new favorite ‘life-changing fermented sauce’ with this exceptional Dolsan mustard green kimchi!
Ingredients- 1 bunch Dolsan mustard greens
Seasoning Ingredients- 1 cup (approx. 200ml) Hairtail fish sauce
- 2 cups (approx. 400ml) Glutinous rice paste
- 2 cups (approx. 200g) Fine gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine or MSG (optional)
- 50g Scallions or white parts of leeks (chopped)
- 1 cup (approx. 200ml) Hairtail fish sauce
- 2 cups (approx. 400ml) Glutinous rice paste
- 2 cups (approx. 200g) Fine gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine or MSG (optional)
- 50g Scallions or white parts of leeks (chopped)
Cooking Instructions
Step 1
Thoroughly wash the Dolsan mustard greens under running water to remove any dirt or debris. Trim the tough ends and cut the greens into 2-3 sections if they are too long. If the greens are particularly large or tough, you can gently tear the leaves.
Step 2
To ‘cure’ the greens without salt, sprinkle the hairtail fish sauce evenly over the stems. Let them sit for about 10-15 minutes, flipping them once halfway through to ensure the sauce penetrates evenly. The fish sauce will provide sufficient seasoning.
Step 3
In a mixing bowl, combine the glutinous rice paste, fine gochugaru, minced garlic, and cooking wine (or MSG, if using). Mix well until there are no lumps, creating a smooth seasoning paste. Finally, add the chopped scallions or leeks and mix lightly.
Step 4
Gently lift the slightly cured mustard greens from the fish sauce, allowing any excess liquid to drip off. Add them to the prepared seasoning paste. Carefully mix by hand, ensuring the seasoning coats the greens evenly without crushing the delicate leaves. Avoid vigorous mixing.
Step 5
Transfer the finished mustard green kimchi into a kimchi container or an airtight jar. While it’s ready to eat immediately, allowing it to ferment at room temperature for about a day before refrigerating will develop a deeper, richer flavor. Adjust the fermentation time according to your preference for a delicious experience.
