Swiss Chard & Kale Kimchi {Fermented}

Our swiss chard and kale are still thriving, we were trying to figure out a way to preserve them so that we can start getting the garden bed ready for other veggies. As I was researching “preserving swiss chard & kale" I ran across several Kimchi {Kimchee} recipes. I then noticed the health benefits and it seemed like everywhere I turned Kimchi was being recommended for leaky gut, IBS and a general immune system boost. I thought to myself, well, why not, rather than using napa cabbage we can use swiss chard and kale, I found several recipes and sort of combined them.

We gathered a basket full of mixed swiss chard & kale and 2 random radishes that were in with the kale all fresh veggies from our garden.

We then rinsed all the veggies in the sink and let them dry on the counter on top of a clean dish cloth. Once dried we started chopping, cutting, slicing, grating etc. all of our veggies that we were going to add to our Kimchi.

Once everything was chopped, cut, sliced and grated {into 2 bowls} we sprinkled with salt and started working everything together with our hands. The salt, even the little bit that we used in both bowls, really melts down the swiss chard and kale. We started with 2 large glass bowls and ended up being able to combine the bowls and it barely came halfway up the bowl.

Grangeman wanted a spicy spicy one so he added simbal to his Kimchi, I only used whatever red pepper flakes we added prior to mixing the veggies.

Swiss Chard & Kale Kimchi Recipe

1 lb. swiss chard
1/2 lb. kale
3 carrots
1/2  daikon radish
2 red radishes {not required}
1 T ginger
1 T turmeric
1 T garlic
1 bunch green onions
2 T pink himalayan salt or sea salt {do not use regular table salt}
1 T red pepper flakes {more or less to your taste}
1 – 2 T cayenne pepper {more or less to your taste, we did not add this this time around}

You can use pretty much any veggie, other options are zucchini, cucumbers, cabbage, and napa cabbage {which is the traditional}

Instructions

1. Mix all of the above together until wilted down. 
2. Place mixture into your container of choice {we used regular canning jars for our mixture} and leave at least 1 inch head space at the top
3. Push mixture all the way down until covered in its own juices {brine}
4. Put lids on loosely so gas can escape {otherwise your jars may explode} 
5. Place jars in a cool area in your house 
6. We placed them on a plate in case they overflowed from their short fermenting process. 
7. Shake jars each time you walk by them {don’t forget to tighten lid for shaking then loosen when done}
8. After day 1 you can taste your Kimchi, if it is not to your liking you can leave it out for another day or two, place in refrigerator after no more than 5-7 days.
9. Enjoy for up to 3 months
10. Incorporate about 1-2 t a day depending upon your preference, go slowly and increase the amount as you feel you can handle the reason for this is each person is different and your body may not agree with it right off the bat {gas, bloating}

We used colored ball jars except the small one that is is the front.

Health Benefits of Kimchi & Other Fermented Foods

Fermented foods are a natural probiotic, there are claims that Kimchi and other fermented foods can prevent cancers, help/cure leaky gut, prevent heart disease, help lose weight, boost your immune system {70%-80% of your immune system is in your gut}, help to lower cholesterol, help your skin & hair, and even help slow down the aging process.

So make your gut & body happy and eat fermented foods. {Consult your Dr. if you have high blood pressure or other health concerns before you start enjoying Kimchi}

...the feast of the harvest, the fruits of thy labors... Exodus 23:16

M & S
Uptown Grange