kale stem kimchi

Eat Clean This New Year with This Delicious Kale Stem Kimchi

Yields1 Serving
Yields1 Serving

Fermented foods have been all the rage the past few years – sure, it’s nothing new. But by now, you should know the benefits the fermentation brings to your dish, and how it’s chock full of goodness (and of course, yumminess). One of the all-time-favourite dishes amongst fans of fermented food is the sour, sweet, and crunchy Kimchi.

This new twist on the classic dish includes the use of Kale instead of the commonly used cabbage – giving you double the delight and twice the nutrients. Not to mention, you also get to play your part in cooking sustainably by using up the usually discarded fibrous stems of the vegetable – through fermentation, the fibres are almost unnoticable!

With the combined power of Kale and Kimchi, you’re sure to start off this new year strong and healthy.



 400 g cavolo nerowashed
 1 bunch spring onionstrimmed
 3 carrotspeeled and trimmed
 3 tbsp fine sea salt
 5 garlic cloves
 6 cm knob of ginger
 1 small apple
 1 shallot
 1 tbsp nori flakes
 25 g gochugaru



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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