Sunway XFarms

Kale Kimchi

Servings 5


  • 200 g kale
  • 5 tbsp salt
  • 6 cloves garlic
  • 1 yellow onion
  • 100 ml fish sauce
  • 1/2 cup korean chilli flakes


  • 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating