Ingredients
Units
Scale
- 1.1 lbs / 500 g Swiss chard
- 1 onion, roughly chopped
- 1 apple, cored and roughly chopped
- 5-6 cloves of garlic
- small piece of ginger
- 2 tbsp vegan fish sauce (optional)
- 2 tbsp sugar
- 4 tbsp gochugaru
- 1 tbsp salt
Instructions
- Wash Swiss chard thoroughly, then chop it roughly. I like to chop the stems into smaller pieces, and leave the leaves in larger chunks, but you can cut your chard however you like. Add chard to a large bowl.
- Add onion, apple, garlic, ginger, vegan fish sauce, sugar, gochugaru, and salt to a food processor, and blend until smooth and turns into a paste. Transfer paste to the bowl with Swiss chard.
- Massage the Swiss chard with your hands (use gloves!) together with the paste until the leaves break down and turn softer, and moisture comes out. It will take about 2-3 minutes.
- Pack the mixture tightly into clean jars, tamping the leaves down as much as possible. Leave an inch / 2 cm space at the top. There should be enough liquid from the chard so that the leaves are completely submerged, but otherwise add a little bit of extra water on top.
- Place a fermentation weight or a small dish on top of the leaves, so they stay under the liquid. Close the jars, and leave them to ferment at room temperature, out of direct sunlight.
- You can start tasting your kimchi after 1-2 days (for a mild result), or let it ferment for up to 2 weeks (for a stronger result). Once you reached your desired taste, transfer jars to the fridge to slow down the fermentation process. Swiss chard kimchi will last for several months in the fridge. Enjoy!
- Prep Time: 15 minutes