Spicy Kale Kimchi
A while back, I shared a Lazy Mason Jar Sauerkraut recipe with you guys. Today, I'm revisiting gut-healthy home fermentation with my very simple spicy kale kimchi recipe. With just six ingredients, it's a quick and easy way to get your probiotics in. Enjoy as a snack, or add to your other dishes for tangy, spicy goodness. If you're not a fan of spice, omit the kimchi sauce and sub it with whatever seasoning or spices you like.
Read on below for the easy recipe.
3-4 cups kale leaves, chopped or torn (no stems)
1 tablespoon fine sea salt
Ingredients (kimchi sauce)
thumb-sized piece of ginger, peeled and chopped
1 head of garlic, peeled
1/2 white onion
1/4-1/2 cup Korean red pepper powder (Gochugaru) or red chili flakes (adjust to personal taste)
Pour sea salt over kale and massage for about ten minutes, until it starts to wilt.
Allow to sit for 30 minutes to allow the salt continue to draw out the liquid from the kale.
Combine all ingredients for kimchi sauce in a food processor and blend until smooth.
Mix 1-2 tablespoons of sauce with kale and place in a glass mason jar.
Top with a sterilized, non-reactive lid and place in a cool, dark place. I used a glass fermentation weight on top of the kimchi as well.
Begin tasting in 3-5 days. Store in the fridge for up to a month.