Kale Kimchi


Serves: 16Hands-on: 20 minutesDifficulty: Medium

Serves: 16


  • 1 head cabbage
  • 1 Tbsp. sea salt
  • 1 large bunch kale, stems removed and coarsely chopped
  • 2 cloves garlic, chopped
  • ½ cup chopped green onions
  • 1 tsp. fresh grated ginger
  • 1 tsp. peppercorn mix
  • 1 tsp. paprika


  • Peel the 4 outer leaves from cabbage. Set aside. Remove stem and cut remaining head of cabbage into very fine slices or coarsely chop in a food processor.
  • In a large bowl, toss cabbage with salt. Allow to sit for 30 minutes until cabbage softens.
  • Toss kale, garlic, and green onions with cabbage.
  • Massage mixture until kale is very tender. Stir in ginger, peppercorns, and paprika.
  • Pack mixture tightly in 2 mason jars (1 quart), until about 1" is left at the top of the jar and the chopped cabbage mixture is fully submerged in its own juices. Roll up the whole cabbage leaves, placing them in the top of the mason jars, to help keep the chopped mixture submerged.
  • Place lid on loosely. Place jars on a plate and leave on your countertop for 5-7 days so the mixture can ferment. Gas and juices will escape if this process is working correctly. Remove cabbage leaves after 5 days. Transfer to refrigerator after 1 week. Store in refrigerator for up to 2 months.