Discover 2 Ways to Make Spicy and Crunchy Korean Kale Kimchi Easily

Kimchi is a renowned Korean side dish. However, this side dish has quickly been embraced by Vietnamese cuisine and is becoming increasingly popular everywhere. Have you learned the perfect way to make Korean kale kimchi yet? Let's head to the kitchen with Mytour blog to create this beloved dish!

How to Make Authentic Spicy and Crunchy Korean Kale Kimchi

Here's how to make Korean kale kimchi to perfection—spicy, crunchy, and full of flavor. Let's gather the ingredients and start preparing!

Preparation of Ingredients for Making Korean Kale Kimchi

• 1kg Kale
• 1 stalk Scallion
• 1 bunch Chives
• 2 cloves Garlic
• 5 tablespoons Korean Kimchi Chili Powder
• 3 tablespoons Fish Sauce
• 8 tablespoons Sugar
• 200g Sea Salt

Preparing the Kale

• Separate each kale leaf and wash them thoroughly.
• Next, place each leaf in a basin, sprinkle salt evenly between each leaf so that each leaf is surrounded by salt grains.
• Then, let the kale rest and marinate for 6 hours. When the kale is tender, remove it and rinse off the salt with water. This will ensure the kimchi has the right level of saltiness.

Prepare the remaining ingredients

• Wash and cut the scallions into finger-length pieces, then split each piece in half.
• Wash the chives thoroughly, then cut them into bite-sized pieces.
• Peel the garlic cloves and put them in a grinder to get minced garlic.
• Next, put the minced garlic into a bowl with 3 tablespoons of fish sauce, 8 tablespoons of sugar, and 5 tablespoons of Korean chili powder. Then, mix well to blend the ingredients together.

Salt the kale

• After washing the kale, squeeze out excess water, then layer kale, chives, scallions, and the prepared kimchi marinade in a basin.
• Mix the ingredients thoroughly, then transfer them into a glass jar, seal tightly, and place in the refrigerator. After 3 days, it will be ready to eat.

Note: The fermentation process of kimchi depends on the temperature. If you want it to ferment quickly, you can leave the kimchi jar outside in a dry place. After 1 – 2 days, it will be ready to serve.

Finished Product

Making Korean kale kimchi is really simple, isn't it? After completing the steps above, your kimchi will have a beautiful color, crispy texture, tangy and spicy taste. You can enjoy it with grilled dishes, rice, or use it in soups... it tantalizes your taste buds.

Additionally, if you love Korean cuisine, why not try making tokpokki? Visit Mytour Blog and check out the detailed instructions on how to make tokpokki sauce for a successful outcome.

How to Make Delicious and Crunchy Vietnamese-Style Kale Kimchi

In addition to the Korean-style kimchi recipe, you can also learn how to make incredibly delicious Vietnamese-style kale kimchi below!

Prepare the Ingredients

• 2kg Kale
• 8 tablespoons Korean Chili Powder
• 7 tablespoons Sugar
• 1 tablespoon Glutinous Rice Flour
• 2 Carrots
• 1 White Radish
• 100g Chives
• 1/2 large Ginger
• 1/5 Garlic
• 1 Onion
• 14 tablespoons Fish Sauce
• A bit of White Sesame Seeds
• 1 cup Sea Salt (rice bowl size).

Preparing the kale

• Divide the kale into halves or quarters, wash each stem thoroughly and place in a basket to drain.
• Flip each kale leaf and rub salt evenly from stem to leaf, then place in a basin, evenly pour 1/2 cup of water.
• Finally, use the basket to press down the kale firmly and use a heavy cutting board to weigh it down. Let the kale marinate for about 2 and a half hours, then remove, rinse off all the salt, and let it drain for about 1 hour.

Note: Avoid rubbing the salt too vigorously to prevent the kale leaves from tearing. Additionally, to ensure even salt absorption, turn the kale leaves every 30 minutes during the marinating process.

Prepare the other ingredients

• Wash and peel the white radish and carrots, then julienne them.
• Wash the chives and cut into 2 finger-length pieces.
• Peel and slice the onion into small wedges.
• Wash the ginger, remove the skin, and slice thinly.
• Peel the garlic cloves.

Making Kimchi Brine

• Combine 1 tablespoon glutinous rice flour with 350ml water in a pot, stir until the flour dissolves, then simmer over medium heat for 4 minutes until the mixture boils, then turn off the heat and let it cool.
• Next, blend ginger, garlic, and onion with 150ml water in a blender until smooth.
• Then, put white radish, carrots, chives, onion, and the mixture of glutinous rice flour, ginger, garlic, and onion into a prepared basin. Season with 14 tablespoons of fish sauce, 7 tablespoons of sugar, and 8 tablespoons of Korean chili powder.
• Finally, mix the ingredients together to complete the kimchi brine.

Kimchi Salt

Place the kale in a basin, use gloves to flip each stem. Spread the sauce evenly on the leaves, then roll the kale tightly to prevent the sauce from leaking out.

After spreading the kimchi sauce on the kale, place them in a glass jar or plastic container, seal tightly, and store in a cool place. You can enjoy this dish after 1 – 2 days of fermentation.

Finished Product

After making Vietnamese-style kale kimchi, you'll experience the crispy, spicy, sour, and subtle pungency of onions, ginger, and chives. This dish can be enjoyed with rice or paired with other dishes for a delightful meal.

Tips for choosing delicious Korean kimchi ingredients 

To successfully make delicious and authentic kimchi, you need to pay attention to ingredient selection. Here are some tips you should keep in mind!

How to Choose Fresh and Delicious Chives

You should choose fresh chives with tender stems, not wilted. Additionally, you can test the freshness of chives by breaking off a stem with your fingers. If the stem breaks easily and crisply, it means the chives are freshly picked and delicious. On the other hand, if the chives are tough to break, it means they are not fresh, and you should not buy them.

How to Choose Fresh and Delicious Kale

The key factor in any delicious kimchi recipe is selecting fresh and delicious kale. You should choose kale that is light green at the top and gradually whitens from the stem to the root. Good kale will feel firm in hand, evenly sized, and weigh between 1.5 – 2kg per plant.

You should avoid choosing kale stems that are dark green because older stems lack nutrients, are not crispy, and sweet. Additionally, you should not choose stems that are bruised, have dark spots on the leaves, or are too large.

Where to Buy Korean Chili Powder?

You should choose Korean chili powder that is securely packaged, without dents or scratches. Additionally, pay attention to the expiration date printed on the packaging to avoid purchasing expired chili powder.

How to Preserve Korean Kale Kimchi for Long-lasting Crispiness

After fermenting Korean kale kimchi for enough time, store the finished product in the refrigerator and consume gradually.

To ensure long-term preservation of kimchi, sterilize it with hot water before submerging it in salt.

When eating kimchi, take a moderate amount. If not finished, store it separately in the refrigerator. Avoid leaving leftover kimchi in the jar to prevent spoilage and mold.

Above, Mytour has suggested to you the delicious, crispy, and authentic way to make Korean kale kimchi. Hopefully, this 'secret recipe' is useful to you, helping you showcase your cooking skills successfully from the very first try. Mytour has many more articles on the same topic, so make sure to visit regularly to stay updated with useful tips and tricks!