Kale Kimchi

This kale kimchi is super, duper nutritious and good for the immune system and the digestive system. It's also a milder kimchi, so a little easier on gently stomachs.


1 medium size head of Napa cabbage

2 tablespoons sea salt or pickling salt (no added caking agents/iodine)

1 bunch of kale, chopped or torn into bite-size 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)

1 gallon mason jar, or plastic or ceramic crock
1 piece cheesecloth


  1. Remove a few of the outer leaves of the Napa cabbage, and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add it to a big bowl.
  2. Sprinkle the cabbage with sea salt. Mix and massage the sea salt into the cabbage for about 5 minutes.
  3. 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.
  4. Hand tear the kale into bite sized pieces and add to the cabbage mixture.
  5. Grate the radishes and carrots using a cheese grater or food processor and add to the cabbage mixture.
  6. Add the chopped green onions, garlic, ginger, paprika and cayenne pepper to the cabbage mixture.
  7. Mix and squeeze the cabbage mixture with your hands. If liquid seeps out when squeezed then it is ready for the next step.
  8. Pack the cabbage in the mason jar tightly with either your hand. Push it all the way down until it submerges in its own juices (this is the brine).
  9. Repeat this until there is about 4 inches of space from the top of the jar.
  10. Roll up the leaves and place them in the jar to push the cabbage under the brine. Place a small plastic ziploc bag filled with water on top to submerge all the ingredients.
  11. Cover the jar with cheesecloth so it can breathe. Set on the counter for 5-7 days in a cool, shaded place. 
  12. During fermentation, the kimchi will bubble a little and become cloudy. If scum appears, remove it with a spoon.
  13. Remove the rolled up cabbage leaves and toss in the garbage before eating.
  14. Store in the fridge for a few months.