Gat is in season from autumn to early winter, December. Gat, which stimulates appetite with its crunchy texture and spicy and sour taste, is mainly eaten with mustard kimchi and is also used as a seasoning ingredient for cabbage kimchi. The seeds are made of powder and used as mustard, a spice, or Hwanggaeja, a medicinal ingredient. The mustard is rich in folic acid, cinnamon, vitamins, and polarbonoids, which are effective in antioxidant effects and anti-aging, and rich folic acid synthesizes proteins and nucleic acids to help promote skeletal formation and growth.
▲ Gatkimchi / Photo: Agricultural food at the National Institute of Agricultural Research and Development
The most famous Korean-grown mustard leaf mustard is Dolsan God, which is cultivated in Dolsan-eup, Yeosu, and is a type of blue mustard from the “Mansaengpyeonggyeong Daeyeopchae” line imported from Japan. Dolsan gat is used to contain mustard kimchi because it has a clearer green color and less pungent spicy taste than regular gat, and is soft because it has less fiber than regular gat.
The current national name is based on Korea’s plant resources (Lee Chang-bok, 1969).
a perennial plant of the family Mustard and Cabbage
Brassica juncea (L.) Czern.
The genus name Brassica is derived from the Latin garnish for cabbage and is presumed to be related to the Celtic word Bresic, referring to a genus of cabbage. The species name juncea means similar to the valley grass and Juncus, a genus of valley grass, and is derived from the fact that the flower stalk has no leaves like a valley grass.
What’s the word for “God”?
In the 1820s, Mustard Dog was translated into Yu-hee’s Mulmyeong-go
Although it is not clear about the origin of gat, it is highly likely that it is a Himalayan region from Central Asia. Based on Babylonian theories, it is estimated that wild varieties (B. campestris and B. nigra) in the Mediterranean region were naturally hybridized in Central Asia. Since then, oil has been differentiated in India and vegetable has been differentiated in China.
In China, this seed is said to have been used as a spice during the 12th century BC, and in the medical book Sinnongbon Chogyeongjipju written by Do Hong-gyeong during the Yang Dynasty, “Gat is similar to cabbage, hairy and spicy.” It is recorded that you can eat raw food or salted it.
Although the history in Korea is not clear, it is estimated that the variety differentiation was introduced in the long time ago from the history of propagation in China and Japan. In Korea, general traditional Korean mustard leaf has been cultivated nationwide for vegetables since a long time ago, but it has been difficult to find it in farms due to deterioration and changes in food quality.
It is said that the current cultivated Dolsangat was introduced and cultivated in Seguji Village more than 50 years ago by Japan, and it has been cultivated as a local specialty development project in Yeocheon-gun since 1991.
the new potency
The main ingredient of the spicy taste contained in the leaves and seeds of mustard is sinigrin, which is only bitter and does not appear in dry conditions, but if there is moisture, it is decomposed by hydrolytic enzyme myrosinase and glucose, and if it is stirred with warm water, the smell of mustard can be eliminated.
It contains higher amounts of protein, minerals calcium, iron, glucose, sucrose, vitamins A, B, and C than other vegetables.
Vitamin A is contained in the form of carotene, which is the mother of it, and it is 2,300μg per 100g of the edible part, and its food value is as high as raw even if it is salted, so it is of great nutritional significance.
Gut is used for gout and dry stomach effects, and it promotes the release of local toxins (elements), which is also effective in treating gout.
The mustard is rich in folic acid, sinigreens, vitamins and flavonoids, which are also effective in antioxidant effects and anti-aging.
In addition, it contains cinegreen, a cancer prevention ingredient, and lutein, which is good for the eyes, so it is effective in preventing stroke, cancer, and eye disease.
The rich folic acid of mustard synthesizes proteins and nucleic acids, which helps to promote skeletal formation and growth during growth.
The effect of mustard kimchi is effective
▲ Gatkimchi / Photo: Rural Development Administration
In the case of leaf mustard kimchi, knife breathing combines with lactic acid produced by fermentation to form lactic acid, which promotes absorption in the small intestine. Calcium and phosphorus combine to become the main ingredient of bones or teeth and play an important role in forming a human skeleton. In addition, if calcium is insufficient in the blood, the excitement of the nerves increases and becomes mentally unstable, so calcium can also be a tranquilizer.
Gat has a high content of carotene, vitamin B1, B2, and vitamin C, which are synthesized by microorganisms in the fermentation process, so a lack of vitamin A can easily catch night blindness, conjunctivitis and colds, weaken resistance to disease, and make skin rough.
Since vitamins B1 and B2 are about twice as much in the fermentation process, fresh kimchi is a good source of vitamins, which are essential for the synthesis of sugar metabolism and fatty acids and facilitates nerve action. In addition, fermented foods such as mustard kimchi have a lot of digestive enzymes produced by microorganisms, which help digestion, but high salt concentrations tend to cause high blood pressure, so the preservation period should be shortened.
Red pepper powder and scallions, which are added as auxiliary ingredients, contain a lot of vitamin A’s C, and garlic contains a highly sterile irritating substance, so it is related to the ripening period of fresh kimchi. Salted shrimp and anchovies are a good source of protein, amino acids, and fat that contributes to the unique taste of kimchi.