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Kale Kimchi


  • 1 large bunch kale stems removed, cut into strips
  • 2 teaspoons kosher salt
  • 2 cloves garlic
  • 1/2 onion
  • 1 teaspoon minced ginger
  • 2 tablespoons Korean red pepper powder
  • 1 teaspoon organic sugar
  • 2 scallions trimmed, cut into 1-inch lengths


  1. Place kale in a bowl or container. Dissolve salt in 1 cup water. Add to kale and mix well. Cover and let sit at room temperature overnight to pickle, tossing and turning every 3-4 hours (during waking hours ;). Strain kale.
  2. Place garlic and onion in a food processor and process until onion turns to juice. In a small mixing bowl, combine processed garlic and onion, ginger, red pepper powder, and sugar. Toss with kale and make sure all pieces are coated with seasoning. Add scallions and toss again. Spoon kale mixture into glass jars and cover. Store at room temperature overnight to ferment. Chill. Serve.