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.