Zero Waste Preserved Kale

Try fermenting both kale leaves and stems into a crunchy and spicy preserved with this recipe. The preserved kale can be served on its own, in fritters, stews or with eggs.

Prep time: 20 minutes

Cook time: 2880 minutes

Total time: 2900 minutes

Servings: 2

Ingredients:

300 g Kale

2 tsp Salt

6 tbsp Rubies in the Rubble spicy tomato relish

2 Garlic cloves

Ginger (3cm piece of ginger)

1 tbsp Soy sauce

1 tbsp Coconut sugar

8 tbsp Water

chilli flakes (to taste)

Carrot (Optional)

3 Spring onions (Optional)

Recipe:

  1. Prepare for fermentation: Use clean surfaces and utensils and wash your hands throughout the process of preparing in order to prevent introducing bad bacteria and disrupting the fermentation process. Now sterilise your upcycled glass containers (jam jars, condiment jars…). Place your containers in a clean sink and pour boiling water over top. Let the containers cool slightly, then dry with a clean towel and set aside.
  2. Prepare the kale: Wash the kale thoroughly, and slice with the steam on - do not discard the stems they will soften during fermentation. If using carrot and spring onions: scrub clean and grate the carrot, finely chop the spring onions.
  3. Salt the kale: Put the kale in a large mixing bowl with the grated carrot and spring onions (optional). Sprinkle with salt, toss everything together, press down and let rest for 2 hours. This softens and breaks down the vegetables and allows them to release most of their liquid.
  4. Prepare the sauce: Add the spicy tomato relish, garlic, ginger (no need to peel the ginger), soy sauce, coconut sugar, and water to a food processor. Blend until smooth. If you like a little more spice, add chilli flakes to taste.
  5. Rinse the kale: Rinse the vegetables very thoroughly to remove excess salt, and leave to drain in a colander over the sink for a minute, and place in a clean mixing bowl.
  6. Add the sauce: Pour the kimchi sauce over the vegetables, and mix well to coat. You can use your hands for this to massage all the vegetables.
  7. Fill up your jars: Transfer the kale to your sterilised jars and press down. If you need more liquid to cover the vegetables, add a little water. Seal the jar and leave it to ferment somewhere cool for 2-3 days for a mild taste, or for a few weeks for a stronger taste. Open the lid every couple of days, to release excess gases and press the vegetables down into the liquid with a spoon. A good sign of proper fermentation is seeing little bubbles in the sauce when you press down. 
2 jars of preserved kale and Rubies in the Rubble spicy tomato relish

How to store

Leave your jars to ferment somewhere cool for 2-3 days for a mild taste, or for a few weeks for a stronger taste. Make sure to open the lid every couple of days, to release excess gases and press the vegetables down into the liquid with a spoon. Once the kale has fermented to your personal taste, transfer the jar to the fridge, where it should keep for weeks. 

Leftovers

The preserved kale can be served in many ways, here are a few ideas: As it is: serve the kale in a bowl on the table to snack on.  Into stir fry: think fried rice, noodle or vegetable recipes. With eggs: the spicy kale is the perfect side to serve alongside pan fried eggs or omelette. Make pancakes: for extra crunch and flavours, add the kale to your favourite savoury pancake or fritter batters.  Into stews: Add the kale in tomato base stew recipes for an unexpected twist to a classic preparation. Pasta sauce: Finely chop the kale and pan fry in a little butter/vegan butter, then add your al dente pasta.  Into rolls: Add the kale to your spring rolls, along with avocado, rice noodles and cucumber.