Ingredients
- 200 g kale
- 5 tbsp salt
- 6 cloves garlic
- 1 yellow onion
- 100 ml fish sauce
- 1/2 cup korean chilli flakes
Instructions
- Rub salt all over kale and leave for 2 hours to allow water to be drawn out from the vegetable
- After 2 hours, rinse thoroughly.
- Make the kimchi sauce by blending the garlic, ginger, onion and fish sauce.
- Add the chilli flakes and stir with a spatula.
- Spread the kimchi sauce on each kale leaf, arrange them nicely and leave in the refrigerator for 2-3 days before eating.
- Kale kimchi can last up to 2 months when properly kept in the fridge.
