Nutrition Info (Per Serving)

145kcal (per 100g) Energy

22g Carbohydrate

4.8g Protein

17g (of which Sugar)

2.2g Fat

7.6g Fibre

0.3g (of which Saturated Fat)

1.5g Salt

Ingredients

180g pack kale

2 carrots, cut into matchsticks (220g)

1 onion, sliced (170g)

4 spring onions

30g fine sea salt

2 cloves garlic, finely chopped

1 tbsp white miso (25g)

½ tbsp caster sugar (10g)

1½ tbsp gochujang paste (30g)

3cm piece ginger, peeled and finely grated

½ tbsp mirin

¼ tsp chilli flakes

Place the kale, carrots and onion in a large bowl. Shred the green parts of the spring onions and mix into the kale. Sprinkle over the salt and mix in with clean, dry hands to evenly coat. Leave in the fridge for 6 hours but ideally overnight.
Pour the kale mixture into a colander over the sink and drain off the liquid, rinse and return to the bowl. Cover with cold water and leave for 15 minutes then drain well again, returning to the bowl.
In a small bowl, mix together the garlic, miso, sugar, gochujang paste, ginger, mirin and chilli flakes. Shred the white parts of the spring onions and add to the paste. Stir this into the kale mix and massage in with hands to evenly combine.
Spoon into a 1 litre sterilized Kilner jar, pressing down slightly and seal. Leave in room temperature ideally for 1-2 weeks to ferment (opening the jar every 2-3 days to let out any gases that form). Once opened, store in the fridge.

Great stirred into pasta, noodles, soups or fried rice.

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