Fermented Kale Tips and a Recipe for Kale Kimchi

| 11/9/2015 10:51:00 AM

Tags: brassicas, kale, fermented vegetables, food preservation, fermentation, Kirsten K Shockey, Oregon,


Fermented kale — superfood? Yes!

Healthy? Yes!

Delicious? It depends.

As a firm believer in fermenting for flavor and that good-for-you-food can and should be tasty, too I admit that I have discouraged the fermentation of kale. Mind you this is my go-to favorite fresh green, I am not a kale hater.

The thing with fermented kale is that it is not for the delicate palate—okay, fair enough, some might argue that sauerkraut isn’t for the faint of heart. Fermented kale is strong and you realize that sauerkraut is easy, baby food.

11/10/2015 10:20:31 AM

You are right there is no added liquid. The salt pulls plenty of liquid from the veggies themselves. This provides the brine to submerge and ferment.

11/10/2015 9:53:09 AM

Re the kale kimchi: I've not done kimchi before but I have brined. So there is no liquid in the recipe? Just weight it down and it stays safe?

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