Kimchi made with mustard greens (gat-kimchi)

Place 2 pounds of mustard greens in a large bowl and give them a quick rinse with water.

Transfer the rinsed greens to a large bowl and sprinkle 3 tablespoons of salt over them, concentrating more on the thicker stem parts.

Let the greens sit for 2 hours. Turn them over every 30 minutes to ensure they salt evenly.

After 2 hours, wash the salted greens thoroughly under cold water a couple of times to remove excess salt and dirt. Drain well and set aside.

In a small pot, combine 1/2 cup of anchovy-kelp stock (or plain water) and 1 tablespoon of glutinous rice flour.

Heat the mixture over medium-high heat, stirring constantly for about 2 minutes until it thickens and bubbles.

Once bubbling, add 1 tablespoon of sugar and stir until dissolved.

Turn off the heat, add 1/4 cup of fish sauce, stir well, and set aside to cool down completely.

Finely mince 4 garlic cloves and 1 teaspoon of ginger.

Thinly slice about 1/4 cup of onion.

In a large mixing bowl, pour the cooled paste. Add the minced garlic, ginger, and sliced onion.

Add 1/4 cup of gochugaru (Korean hot pepper flakes) and mix everything together well.

Add the drained mustard greens to the paste and use your hands to gently but thoroughly coat all the greens.

Transfer the kimchi to an airtight container. Let it ferment at room temperature for 1-2 days, then store it in the refrigerator.