Preserving the Harvest: Lacto-Fermented Kale

Preserving the Harvest: Lacto-Fermented Kale

KaleKale is one of those polarizing veggies that you hear so much about!  You either love it or hate it, most folks have an opinion once they’ve tried kale.  There is a lot to love about kale (even if you can’t stand the flavor, or texture, or whatever!).  Kale is one of the most nutrient dense greens you can grow.  Couple that with it’s cold hardiness, and the fact that it actually gets tastier once it gets hit with a little frost, you’ll be wanting to grow some in your garden too!

Once you’ve got yourself a nice little kale patch you might start to wonder what to do with it all.  Well there’s only so much sautéed greens a guy can eat in a week, and kale chips aren’t really for everybody.  Sitting around waiting for the cabbages to head out gave me inspiration to try something new.  Lacto-Fermented Kale

Day 1
Day 1

is now on the menu!  The leafiness of kale made me think maybe a kim-chi style ferment was in order.  I searched around a little, posted some questions on my favorite forums, and then just went for it!  I went with a pretty basic recipe for the first go round, just to see how I like it:

  • 6 cups kale cut into 1 inch wide strips with stems/ribs in tact
  • 1 cup sliced garlic
  • 1/2 large onion
  • hot peppers to taste
  • sea salt
  • 1/4 cup starter culture (brine from previous ferment or whey)

I combined all the ingredients in a large bowl, mixed it all up and stuffed it down into a 2 liter glass jar with bale top.  I added a little salt water brine to make sure everything was cover and let ‘er rip.  (one note: because of the leafiness of the kale I read there was a tendency for it to get slimy, to counter this I used about 1 1/2 times the amount of salt I normally would.  This seems to be helping so far)  You can adjust the ingredients to what you like, and what you have on hand.  I think some ginger or even horseradish would be good in there too, but I didn’t have any when I whipped this up.

Day 5
Day 5

This batch has been fermenting for about five days at this time, and the results to this point have been pretty good.  The texture is nice (not slimy), and the flavor seems like it is spot on.  The ferment has a ways to go before it gets to the sourness and subtle flavor complexity that I’m looking for, but the spiciness and texture are looking good.  The color isn’t as vibrant as when I started, but I think that is to be expected.

I don’t take a very scientific approach to most of my ferments and I will kind of eyeball a lot of the ingredients or go by taste.  Salt for instance isn’t one that I will not usually measure out, I just sprinkle it on there in layers.  Lacto-fermenting vegetables doesn’t need to be rocket science, more like making a pie.  Just gather up the basic ingredients and go for it.  I will hedge my bets by putting in a little starter culture on my experimental stuff, just to ensure faster results, but it isn’t necessary.  You’ll know right away if your ferment didn’t come out right (it’ll be nasty!), so don’t sweat it!

Resources: Get your Fido Jar here, it’s the perfect fermentation vessel for putting up your kale!  It’s what we use and we love them.


5 thoughts on “Preserving the Harvest: Lacto-Fermented Kale

  1. I have made traditional kimchi. A friend’s Korean wife has said it is the best kimchi she has ever eaten that was made by someone who is not Korean (I am 5 parts Polish/2-Austrian/1-German). ALL methods I have come across require soaking the cabbage in brine 6-8 hrs. to overnight, or salting in between each leaf. The next day the salt is rinsed off and the vegetable matter drained thoroughly. I did not see that step in your directions. This removes some moisture from the veggie matter, which you countered by adding additional salt and brine.

  2. I did do a quick soak in salt water, of about a half hour or so, but each leaf was thoroughly salted. Good catch, and thanks for the tip. I’ll try a longer soak next time and see how it comes out!

  3. If you were real Christians, you would not kill. God loves animals. I am one of few people brought to Heaven recently and briefly, where my most sincere questions were answered. I asked specifically about His love for animals and was shown that they are taken up to Heaven and are equal to the best souls God can find. You are not automatically allowed to enter His Holy Realm after you die. You have offended Him deeply by abusing and having His most dear souls ripped from their intended lives in the peaceful paradise created for them. They are entitled to freedom and love, families and friendships and all that we hold precious in our lives, yet refuse to grant them as God intended. Stop harming herbivors and consuming flesh and blood. Stop using animal product. Stop encroaching on the remaining habitats remaining where they can still enjoy Gods’ beautiful world created for them.

    You have been informed. Stop creating bell on Earth and sinning in Gods’ name.

  4. Genesis 9:1  And God blessed Noah and his sons, and said unto them, Be fruitful, and multiply, and replenish the earth. 
    Gen 9:2  And the fear of you and the dread of you shall be upon every beast of the earth, and upon every fowl of the air, upon all that moveth upon the earth, and upon all the fishes of the sea; into your hand are they delivered. 
    Gen 9:3  Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things. 
    1Timothy 4:1  Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils; 
    1Ti 4:2  Speaking lies in hypocrisy; having their conscience seared with a hot iron; 
    1Ti 4:3  Forbidding to marry, and commanding to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. 
    1Ti 4:4  For every creature of God is good, and nothing to be refused, if it be received with thanksgiving: 
    1Ti 4:5  For it is sanctified by the word of God and prayer.

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