8 oz (by volume) "Make-ahead kimchi paste", OR (remaining ingredients)
5 scallions (green onions)
1 Tbsp./15ml tamari (gluten free soy sauce)
2 Tbsp./30ml by volume /1 ounce by weight (15g) red pepper powder
1¾ ounces by weight (50g) ginger
2.5 ounces by weight (75g) garlic, peeled
Instructions
Mix Brine & Soak Veg
Dissolve 6 tablespoons sea salt into 2 quarts/liters of water.
Rinse dirt off leaves. Add leaves to brine and submerge using a plate or weight. Let them sit in brine 2 hours.
Make Paste
Peel garlic and clean any dirt off ginger. Chop both roughly.
Cut stems off scallions, and slice them (white and green parts) into ½ inch (1 cm) pieces.
Add ginger, garlic, and scallions to work bowl of a food processor, along with red pepper powder and tamari.
Start the food processor, and mix together until a thick paste forms and it "rolls" together when the machine is running. You may need to scrape down the sides of the bowl once or twice. You may also need a little extra tamari to get the right texture.
Pack and Ferment
Drain greens.
Cut greens into 1 to 2-inch pieces. Cut the larger leaves lengthwise as needed (down the spine) so the pieces are about 2-inches square. Use the stems as well as the leaves.
While wearing gloves, coat the greens with paste.
Pack into a wide-mouth quart-sized glass jar or crock.
Add any residual paste to jar/crock.
Cover with a plastic lid or plate, and weigh down so that the contents stay under the brine.
If using smaller (quart) jars, find a weight such as a small glass jar (filled with water) that closely fits inside the diameter of the jar. Add to jar.
Cover jar(s) with a cloth and rubber band to keep flies out. Alternately, add airlock to top of jar.
Ferment for 4-5 days. Transfer to refrigerator to slow fermentation. Flavors will continue to develop. Enjoy within 1 month.
Recipe by Fermenters Club at https://fermentersclub.com/mustard-leaf-kimchi/