Garlicky, spicy, savory and bursting with unami flavor. Kale Kimchi is my version of Kimchi with the added bonus of nutrient rich kale.
I had a party a few months back and introduced this recipe to my guests. The BBQ was smoking, our teal green picnic table was packed with salads, yummy sides and nestled among all of that was my Kale Kimchi. Just hanging out waiting to be scooped out and plopped on a plate. To my surprise the 1/2 gallon jar was mostly gone by the end of the night.
A few weeks later I brought a large mason jar of Kale Kimchi to a party where they made pork sliders. It was a hit! It was all gone, crowd tested and approved.
Health benefits of eating fermented foods like kimchi
Some of the positive effects I have experienced eating fermented foods are clearer skin, better digestion and increased energy.
- Eating fermented foods daily will strengthen your immune system, reduce bloating and control weight.
- Can heal a multitude of health issues including leaky gut, IBS, weight loss, lead to clearer skin and better immune system.
- 1 head of cabbage
- 2 tablespoons fine celtic sea salt
- 1 bunch of kale hand torn into bite sized pieces.
- 4 carrots, grated
- 8 radishes, grated
- 2 green onions, chopped
- 4 cloves of garlic pressed or minced
- 1 heaping tablespoon of grated ginger
- 1 tablespoon of paprika
- 1 teaspoon of cayenne pepper (add more if you want it spicier)
- 2 quart sized mason jars or 1 half gallon mason jar.
- Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add it to a big bowl.
- Sprinkle the cabbage with sea salt. Mix and massage the sea salt into the cabbage for about 5 minutes.
- Set the cabbage aside and let it sit for 15-20 minutes so the sea salt has time to draw out the liquid and make the cabbage soft.
- Hand tear the kale into bite sized pieces and add to the cabbage mixture.
- Grate the radishes and carrots using a cheese grater or food processor and add to the cabbage mixture.
- Add the chopped green onions, garlic, ginger, paprika and cayenne pepper to the cabbage mixture.
- Mix and squeeze the cabbage mixture with your hands or a vegetable pounder. If liquid comes out when squeezed then it is ready for the next step.
- Pack the cabbage in the mason jar tightly with either your hand or a vegetable pounder. Push it all the way down until it submerges in its own juices (this is the brine).
- Repeat this until there is about 1½ inches of space from the top of the jar.
- Roll up the leaves and place them in the jar to push the cabbage under the brine.
- Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 5-7 days in a cool, shaded place. Place a plate under the mason jar in case it bubbles over and makes a mess.
- During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
- Remove the rolled up cabbage leaves and toss in the garbage before eating.
- Store in the fridge.
Kale Kimchi is a must for your next fermentation adventure. Do you like kimchi? When was the first time you tried it? Let me know in the comments below and if you think any of your friends or family would like this recipe please share it with them by clicking on the social media icons in this post.
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