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
- 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.
- 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. If liquid seeps out when squeezed then it is ready for the next step.
- 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).
- Repeat this until there is about 4 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. Place a small plastic ziploc bag filled with water on top to submerge all the ingredients.
- Cover the jar with cheesecloth so it can breathe. Set on the counter for 5-7 days in a cool, shaded place.
- During fermentation, the kimchi 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 for a few months.