Mustard greens kimchi, known as gat-kimchi (각각치) in Korean, has a slightly sweet and sour flavor with a crispy texture that balances its tender leafy greens. It’s not the kimchi most people think of first, but once you’ve had it, it’s easy to see why some cooks call it their new favorite.
Dolsan Island, in the southernmost region of Korea near the city of Yeosu, is renowned for its gat-kimchi — mustard greens with thick, tender stems, the kind grown on Dolsan, are the gold standard for this recipe. Compared to regular napa cabbage kimchi, gat-kimchi swaps in mustard greens for a crunchier, crisper bite with a peppery, sweet-and-sour edge.
Not every kimchi has to be fiery — our White Kimchi skips the chili entirely, while Chonggak Kimchi swaps the greens for crunchy ponytail radish.
FAQ
What does gat kimchi taste like?
A slightly sweet and sour flavor with a crispy texture — the mustard greens carry a slightly peppery, pungent quality that comes through even after fermenting.
Is gat kimchi spicier than regular napa cabbage kimchi?
Mustard greens carry a peppery, slightly bitter taste that comes through more strongly than napa cabbage, giving gat kimchi a sharper, more pungent edge.
Can I use a different color of mustard greens?
Yes. Red and green mustard leaves can both be used — the key is stem type (broad and succulent) rather than color.
Is gat kimchi the same thing as mustard green kimchi?
Yes — gat kimchi, mustard leaf kimchi, mustard green kimchi, and leaf mustard kimchi all refer to the same dish.
How long does gat kimchi last?
Once fermented to your liking, keep it in the refrigerator, where it will continue to ferment slowly and grow more sour over time.
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