Wait – don’t throw out those kale stems!
Ok, ok, I know you’re not throwing them out. You’re sauteeing them with garlic and chilli. Or feeding them to the chooks. Or composting them. But you know what I mean.
A 250ml glass jar will hold about one bunch worth of kale stems and take about half a cup of pickling liquid. You’ll have some liquid left over, so throw in any leftover veg you have hanging around at the bottom of the fridge in a similar sized jar. Just about any veg will work.
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 1 bunch organic kale stems cleaned of leaves and cut into lengths that will fit in your jar.
- 1 clove organic garlic peeled and sliced
- 1 regular organic red chilli optional - chilli flakes work well too
- 1 cup organic apple cider vinegar
- 1/2 cup organic sugar
- 1/2 teaspoon organic sea salt you want fine grain here, not flaked
- 1 teaspoon organic pickling spices whole peppercorns, fennel seeds, coriander seeds, and mustard seeds are a favourite.
Ingredients
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Instructions
- In a small pot, bring the vinegar, sugar, salt and pickling spices to a boil. Boil until the sugar is dissolved.
- Meanwhile, fit your kale stems in your jar.
- When sugar is dissolved, pour the hot liquid over the kale stems.
- Leave to sit for a day or so on the bench before storing in the fridge. They'll be ready to eat after about a week.
