Kale Kimchi

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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Can be made with these products:

Ingredients

  • 400g cavolo nero, washed
  • 1 bunch spring onions, trimmed
  • 3 carrots, peeled and trimmed
  • 3 tbsp fine sea salt
  • 5 garlic cloves, peeled and trimmed
  • 6cm knob of ginger, peeled
  • 1 small apple, cored and roughly chopped
  • 1 shallot, peeled and roughly chopped
  • 1 tbsp nori flakes (optional)
  • 25g gochugaru (Korean red pepper flakes)

Makes: 1.0L jar
Total time: 15 minutes, plus resting and fermenting time.

Method:

  • Fit your MultiPro Compact+ food processor with the thick slicing plate. Split the cavolo nero into two bunches. Turn on your machine to speed 1 and slice the cavolo nero, one bunch at a time, followed by the spring onions.
  • Change the disc to the coarse grating plate and grate the carrots. Place all of the shredded veg into a large mixing bowl and sprinkle over the salt.
  • Toss to distribute and set aside for 2 hours.
  • Whilst the vegetables are resting, prepare the kimchi paste.
  • Fit the bowl with the fine grating plate (there is no need to clean the bowl) and grate the garlic and ginger into the bowl.
  • Change the bowl tool to the knife blade, leaving the garlic and ginger in the bowl and add the remaining ingredients to the food processor bowl, along with 5 tbsp cold water. Process until the mixture is a pourable consistency without any noticeable lumps.
  • Rinse and drain the vegetables, squeezing out as much liquid as you can, then add the kimchi paste to them, tossing to combine.
  • Transfer the kimchi to a sterilised jar, pressing down so that the liquid comes up to cover the vegetables. Top with a piece of parchment paper, pushed in, to be in full contact with the liquid.
  • Leave in a cool corner to ferment for 3-5 days, depending on the temperature of your kitchen, pressing down on the paper each day to make sure the vegetables remain submerged.
  • Once the kimchi has fermented to your desired taste, remove the parchment, seal the jar and transfer to the fridge. Use within 2 weeks.
  • Kimchi is easy to prepare in advance and make in batches!

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