Kale kimchi

Kale kimchi

By
From
Pickled
Makes
600 g

A power food like kale, fermented – this is like the Gwyneth Paltrow of kimchi!

Ingredients

Quantity Ingredient
2 teaspoons sea salt
1 large bunch kale, stems removed, chopped into 1 cm strips, (approx. 500 g)
1 carrot, grated
1 apple, grated
2 spring onions, finely chopped
50g sweet rice flour
25g granulated sugar
2 cm piece fresh ginger, peeled and grated
4 garlic cloves, peeled
1 1/2 tablespoons gochugaru (korean red chilli powder)
20ml fish sauce

Method

  1. Put the salt and 250 ml of water in a large bowl or plastic container, and stir until the salt has dissolved.
  2. Add the kale to the salted water and mix well. Cover and let sit at room temperature overnight.
  3. Drain the kale and and add the carrot, apple and spring onions.
  4. Combine 125 ml of water, rice flour and sugar in a medium-sized pan and bring to the boil. Reduce the heat to low and simmer for a few minutes, while stirring occasionally, until the mixture thickens. Take off the heat and allow to cool completely.
  5. Combine the ginger, garlic, gochugaru and fish sauce in a large bowl and then fold in the flour slurry.
  6. Put on disposable gloves. Add the kale and use your hands to combine well.
  7. Transfer the kimchi to a clean, plastic container, cover and leave at room temperature for 24 hours. The kimchi will be ready to eat in 3–4 days and lasts for up to 1 week.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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