Gat Kimchi

Trim any discolored or tough parts from the Mustard greens. Wash the Mustard greens thoroughly under cold running Water.

In a large bowl, combine the Mustard greens with Coarse sea salt. Gently massage the salt into the leaves. Let the Mustard greens brine for 1 to 2 hours, turning occasionally to ensure even brining. The greens should become pliable.

While the Mustard greens are brining, prepare the sweet rice flour paste. In a small saucepan, whisk Sweet rice flour with 100g of Water until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens into a translucent paste. Remove from heat and let it cool completely.