Ingredients

• 400g/14oz kale
• 1 tsp salt
• ½ lemon
• juice only
• 1 tbsp honey
• 2-3cm/1in piece fresh root ginger
• finely chopped
• 2 tbsp sesame seeds
• extra virgin olive oil (optional)
• 4 tbsp rice flour (alternatively use spelt or plain flour)
• 8 garlic cloves
• chopped
• 1 onion
• roughly chopped
• 50ml/2fl oz fish sauce
• 4 tbsp Korean chilli powder
• or 2 tbsp cayenne pepper
• 1 small kohlrabi (about 250g/9oz)
• peeled and cut into 5mm/¼in matchsticks
• 1 carrot
• cut into matchsticks
• 1 leek
• thinly sliced
• raw kale with sesame seeds and honey (from above)
• sesame seeds (optional)
• 500g/1lb 2oz leftover pulled pork or shredded belly pork
• 1 loaf sourdough bread
• cut into thick slices
• 1 whole bulb of garlic
• cut in half
• 2 tbsp sea salt

Directions

• For the raw kale with sesame seeds and honey
• pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves
• then wash both. Drain well
• Place the kale in a bowl with the salt
• lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes
• bruising them so they soak up the juices. Leave for 30 minutes
• then pour off the excess liquid. Add the ginger and sesame seeds
• mix and dress with extra virgin olive oil
• if using.
• For the kale and kohlrabi kimchi
• bring 400ml/14fl oz water to a gentle simmer and add the rice flour. Keep stirring for a few minutes until it thickens and starts to bubble. Simmer for another 1-2 minutes until it becomes an opaque porridge.
• Using a hand-held blender or a food processor
• blend the garlic
• onion and fish sauce to a purée. Transfer to a bowl
• add the flour mixture and chilli powder. Mix well
• then add the kohlrabi
• carrot and leek and finally the raw kale. Mix well.
• Put into a sterilised non-metallic tub
• press down to pack it in and cover with a lid. Eat it fresh with sesame seeds sprinkled on top
• or leave it in a cool room for 2-3 days. After two days
• check if you can see any tiny bubbles; they will prove it is fermenting. If not
• leave it out of the fridge a little longer
• until the fermentation process starts.
• Keep the kimchi in a sealed container in the fridge and eat within three weeks. The raw kale is best eaten immediately.
• To serve
• heat a griddle pan. Slightly oil and rub the garlic and salt into the bread and cook for 1-2 minutes on each side.
• Shred leftover pork and reheat it in a frying pan until hot right through. Serve on the bread with a spoonful of kimchi on top.