Touted as a superfood, broccoli has a host of benefits. While there is no actual local replacement for it, the Philippines is home to its Asian cousin, mustasa or mustard greens. Both mustasa and broccoli are cruciferous vegetables, marked by the X shape their stalks are bound by.
Like broccoli, mustard leaf is full of antioxidants, vitamin K, and anti-inflammatory properties. Moreover, several Korean studies found that mustard leaf reduced obesity and lipid profile in rats, indicating the same potential in humans. Korean studies further found that the fermentation in mustard leaf kimchi in particular, had increased anti-cancer and anti-mutagenic properties compared to regular cabbage kimchi. Mustard leaf kimchi also showed high anti-inflammatory properties.
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The Philippines is abundant in mustard leaves, which is affordable and available all year round. Try this simple mustard leaf kimchi, and pair it with your next Korean BBQ meal.
Mustasa Kimchi
Ingredients
2 lbs mustasa
3 tbs salt
1/2 cup anchovy kelp stock (or vegetable stock) or water
1 tablespoon glutinous rice flour (or rice flour, or plain flour)
1 tablespoon sugar
1/4 cup patis
4 cloves garlic, minced
1 teaspoon peeled ginger, minced
1/4 cup sliced onion
1/4 cup gochu-garu (Korean hot pepper flakes)
Directions
- Wash the mustasa and dry them. Rub the salt onto the leaves and let it sit for two hours.
- Rinse the leaves.
- In a saucepan, combine the broth, patis, and glutenous rice powder. Make sure to combine it well, dissolving all lumps. Let it cool.
- Once cooled, add gochu-garu, onion, and ginger.
- Rub the spice mixture onto the mustard leaves. Transfer to an airtight container.
- To ferment, leave it on the countertop for 12 hours, then refrigerate. This can also be eaten fresh, without the fermentation step.
