Curly Kale Kimchi
Traditionally made with cabbage, this kimchi uses kale instead which results in a crunchier texture. We love a good crunch factor!
Prep time: 10 minutes l Total time: 1-2 days
Ingredients
500g kale stems and some leaves
3 carrots, grated
5 spring onions, sliced
3tbsp fine sea salt
5 garlic cloves, crushed
25g gochugaru (Korean red pepper flakes)
15g ginger, grated
2 tbsp vegan fish sauce
3 tbsp water
Method
Finely chop the stems and roughly chop the leaves.
Put the kale in a big bowl with the grated carrot and spring onions and sprinkle over the salt.
Toss everything together until the salt has been evenly distributed and leave to sit at room temperature for 4-6 hours, to allow the vegetables to release most of their liquid.
Rinse the vegetables very thoroughly and leave to drain in a colander over the sink while you prepare the gochugaru paste.
Mix the crushed garlic, Korean red pepper flakes, ginger, vegan fish sauce and water together to make a loose paste.