Gat Kimchi

Step 1

Rinse the 2 lbs of fresh gat under cool running water, gently rubbing each leaf to remove any dirt. Cut off the tough bottom stem where the leaves connect — you want to keep the leafy parts. Separate the leaves and stack them, then cut crosswise into 2-inch pieces. Set aside in a large bowl.

Step 2

Peel and finely mince all 6 garlic cloves until you have tiny, consistent pieces — about the size of a lentil. Grate a 1-inch piece of fresh ginger on a microplane until you have about 1 tablespoon of ginger pulp. Trim the roots and dark green tops from 2 green onions, then slice the white and light green parts thinly on a diagonal. Set all three aside.

Step 3

Sprinkle the 3 tablespoons of coarse sea salt over the cut gat in your bowl. Using your hands, massage the gat firmly for 2-3 minutes — you're breaking down the cell walls so the leaves release their liquid and absorb the salt. The gat should become noticeably softer and a small amount of liquid should pool at the bottom.

Step 4

Pour in 1 cup of water and stir gently to combine. Let the gat sit for 15 minutes at room temperature — this relaxes the leaves further and helps them brine evenly. You should see more liquid at the bottom of the bowl now.

Step 5

While the gat brines, make your chili paste: sprinkle the 3 tablespoons of gochugaru into a small bowl and add the minced garlic, ginger pulp, sliced green onion, and 2 tablespoons of fish sauce. Stir well until you have a thick, spreadable paste with no dry streaks — this is your kimchi seasoning base.

Step 6

After the 15-minute brine, drain the gat through a fine-mesh strainer, catching the brining liquid in a separate bowl — you'll have about 1.5 cups of salty liquid. Reserve this liquid.

Step 7

Return the drained gat to the bowl and add the chili paste. Using your hands or a wooden spoon, work the paste into every leaf, coating thoroughly and evenly. The gat should turn a vibrant reddish-orange and smell intensely spicy and fragrant.

Step 8

Transfer the seasoned gat to a clean glass jar or fermentation container, packing it down firmly. Pour enough of the reserved brining liquid over the top to cover the gat completely — about 1 to 1.5 cups. This keeps the vegetables submerged and prevents spoilage. Cover loosely (not airtight) with a lid or cloth so gas can escape as it ferments.

Step 9

Leave the jar at room temperature (65–72°F is ideal) for at least 24 hours. You should start seeing small bubbles rising after 6–8 hours — this is fermentation happening. Taste after 24 hours; if you like more tang and depth, let it ferment another 12–24 hours. Once it reaches your preferred flavor, seal the jar and refrigerate. It will keep for up to 2 months.