Greens Kimchi

Serves: 10-12
Cooks in: n/a
Difficulty: 5/10
Gluten free


1.1 pounds/500g Greens, I used chard & kale, shredded 

2 Carrots, grated 

2 Onions, sliced fine 

10 cloves Garlic, minced 

Thumb sized piece of Ginger, minced 

2 Apples, grated 

5 tbs Gochugaru (korean chilli flakes)

Handful Fresh Coriander 

Sea Salt 

1 Sheet Nori

Add all the ingredients to a large mixing bowl & weigh the contents. Work out what 2 % of the weight is, then add that weight in sea salt. 

Massage the ingredients together with the salt for 5 minutes or so. Then cover the bowl over with a clean kitchen cloth. Set the bowl aside for at least 2 hours so the natural brine is drawn out. 

Transfer the kimchi to clean jars then place a sheet of nori directly over the top. 

Leave the kimchi ferment out of the fridge for about 7 days. Then transfer it to there fridge where it will store for up to 3 months.