Kale Kimchi
Equipment
- 1 jar or container for storing kimchi
- 1-2 big bowls
- 1 food processor or blender
- 1 scale
Ingredients
- 1 kg kale washed and chopped
- 20 g salt see note 1
- 1 small onion
- 1 carrot
- 1 apple
- 3 cloves garlic
- 3-4 slices ginger 1 small knob
- 1 cup gochugaru coarse
- 1 tbsp mochiko aka glutinous rice flour
Instructions
- In a large bowl, massage the salt into the kale. Let stand for at least two hours, tossing every 30 minutes or so.
- Julienne (thinly slice) the carrot and add to the kale. Thinly slice a quarter of the onion and add to the kale.
- Roughly chop the remainder of the onion, the apple, the garlic and the ginger and add to a food processor or blender. Blend until smooth and set aside in another bowl.
- In a small bowl, mix the mochiko with 3-4 tablespoons water into a watery slurry. Microwave for 30 seconds. The mochiko should have thickened up into a gooey paste/glue. The texture should be thicker than sauce but thinner than mochi. Let cool before use.
- Combine the blended allium/apple mixture, the mochiko slurry, and the gochugaru. Mix well into a thick marinade/paste.
- After 2 hours, the kale should have reduced in volume by half. With your hands, massage in the kimchi marinade/paste into the kale until everything is evenly combined.
- Pack into a kimchi jar or fermentation jar. Ferment in a dark place at room temperature for 1-3 days, or in the refrigerator for 2 weeks. Kale kimchi can be eaten right away but will get more sour with fermentation.
Video
@hellenshouse KALE KIMCHI 🌶️🥬 Somebody asked me on my last meal prep video for a detailed video on how to make kimchi - this is sort of that If you want to learn how to make traditional kimchi - maangchi is the answer - I use maangchi’s vegan/vegetarian kimchi recipe as a guide: https://www.maangchi.com/recipe/chaesik-kimchi My kale kimchi is untraditional, crunchy and less juicy than kimchi make from Napa cabbage. It tastes like kimchi but is delicious in a different way! Since kale is in season right now, it’s a good time to get it for dirt cheap and make a bunch of kimchi, which will last forever in the pantry or the fridge. Full recipe with measurements on my blog - linked in bio. #kale #kimchi #fermentation #kimchirecipe #kalerecipe #preserving #cookwithme
♬ original sound - Hellen Chan - Hellen Chan