Korean Fermented Kale Kimchi
Kale kimchi is made by wilting kale leaves in coarse salt, then tossing them with julienned radish, scallions, gochugaru, soup soy sauce, and pear puree before fermenting. The kale's robust green flavor mellows during fermentation while its sturdy leaf structure maintains a satisfying chew, and the radish strips add a crisp counterpoint. Pear puree wraps around the chili heat with fruit sweetness, and soup soy sauce anchors the seasoning with a quiet umami depth. Made with the same technique as napa cabbage kimchi but carrying kale's distinctive slight bitterness, this version adds a layer of complexity and nutritional density to the traditional format.
Adjust Servings
Instructions
- 1
Tear kale into bite-size pieces, wash, and salt for 20 minutes.
- 2
Rinse lightly in cold water and drain thoroughly.
- 3
Julienne radish and cut scallions into 4 cm lengths, then combine in a bowl.
- 4
Mix chili flakes, soup soy sauce, garlic, ginger, and pear puree into a smooth paste.
- 5
Coat kale, radish, and scallions gently so leaves do not tear.
- 6
Pack firmly in a container, ferment 6 hours at room temperature, then chill for 2 days.
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