• Kale Kimchi


Kale Kimchi

By Jenny Breen


  • 1 small head of cabbage
  • 2 tablespoons salt
  • 2 bunches of kale, de-stemmed and torn into bite sized pieces
  • 4 carrots, grated
  • 8 radishes, grated
  • 4 green onions, chopped
  • 4 cloves of garlic, minced
  • 1 heaping tablespoon of grated or minced ginger
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon of cayenne pepper or red pepper flakes (add more if you want it spicier)
  • 2 quart sized mason jars or 1 half gallon mason jar.


Pull outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add to a big bowl. Add kale to the bowl and sprinkle with sea salt. Mix and massage the sea salt into the greens for about 5 minutes.

Set cabbage kale mixture aside and let it sit for 15-20 minutes so the sea salt has time to draw out the liquid and make the leaves soft. Add carrots, radishes, green onions, garlic, ginger, maple/honey and cayenne/red pepper to the cabbage mixture. Mix and squeeze the cabbage mixture with your hands or a vegetable pounder. If liquid comes out when squeezed then it is ready for the next step.

Pack the vegetable mixture in the mason jar tightly with either your hand or a vegetable pounder. Push it all the way down until it submerges in its own juices (this is the brine). Repeat this until there is about ½ inch of space from the top of the jar, pushing mixture under the brine. Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 5 to 7 days in a cool, shaded place. Place a plate under the mason jar in case it bubbles over and makes a mess.

During fermentation the kimchi will bubble a little and become cloudy. If scum appears, remove it with a spoon. Store in the fridge.

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