Japanese kale pickle
Pickling kale may sound a bit crazy, but it is super tasty! Using a pickle press gives the kale just the right bite. Combine that with a good mix of Japanese flavourings, and you have a tasty salad or refined side dish to go with your miso soup, sushi or soya (noodles). Fermenting vegetables does not have to be difficult at all, the pickle press makes it nice and easy!
Side dishFermented food4 servings10 minutes preparation120 hours waiting
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This is how you make it
- Finely chop the kale. You can also do this very easily with a food processor.
- Put the kale in a large bowl, add the sea salt and massage until the kale begins to release moisture.
- Put into the pickle press.
- Leave to ferment for 2 hours.
- Prepare the vinaigrette: grate the ginger. Add the genmai su, shoyu, maple syrup, oil and furikake.
Tip(s)
- Also delicious with umeboshi. Put a piece of umeboshi in the middle of each ball if you want to add some more flavour to the rice.
