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Collard green kimchi Recipe

Korean · Condiment · 30 min total

A tangy, spicy fermented side dish made with collard greens instead of napa cabbage, offering a hearty texture and robust flavor.

Ingredients

• 1 large bunch collard greens (about 1 lb), stems removed and leaves cut into 2-inch pieces
• 1/4 cup coarse sea salt
• 4 cups water
• 1 tablespoon glutinous rice flour
• 1/2 cup gochugaru (Korean red pepper flakes)
• 3 tablespoons fish sauce
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1/2 medium onion, grated
• 4 green onions, cut into 1-inch pieces

Instructions

1. Dissolve 1/4 cup salt in 4 cups water to make brine. Submerge collard green pieces in brine, weigh down with a plate, and soak for 2-3 hours until wilted. Rinse thoroughly under cold water and drain.
2. Make a porridge: whisk glutinous rice flour with 1/2 cup water in a small saucepan. Cook over medium heat, stirring, until thickened (about 2 minutes). Cool completely.
3. Combine cooled porridge, gochugaru, fish sauce, garlic, ginger, and grated onion to make a paste. Stir in green onions.
4. Toss drained collard greens with the paste until evenly coated.
5. Pack tightly into a clean jar, pressing down to remove air pockets. Leave 1 inch headspace. Seal and let ferment at room temperature (65-70°F) for 1-2 days, then refrigerate.

Tips

• Taste after 1 day of fermentation; longer fermentation yields more tang.
• Store in refrigerator for up to 1 month.
• Use gloves when handling gochugaru to avoid skin irritation.

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