Gat kimchi

Method

1. 1 Wash the mustard greens thoroughly, then soak them in salt water for 3 hours to soften the leaves while keeping the stems crisp.
2. 2 Cook rice flour with water until it forms a thin paste, then let it cool completely.
3. 3 Mix the rice flour with Korean chili powder, fish sauce, minced garlic, and minced ginger to make a thick kimchi sauce.
4. 4 Spread the sauce evenly over each cabbage leaf, paying attention to the thicker stems.
5. 5 Roll each bundle tightly and place it in a jar, then refrigerate for at least 5 days to allow the pungent taste to mellow.