Gastronomixs

Sweet and sour kale

A tangy kale dish inspired by Asian cuisine. Frequently-used ingredients in this type of cuisine include sushi vinegar, rice vinegar, and aromatic spices such as ginger, lemon grass, and coriander.

Creation by Fabian Janssen, student at Cas Spijkers Academie, Twente, the Netherlands. 

Sweet and sour kale

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

400

g

kale leaves

150

g

sugar

150

ml

water

150

ml

plain vinegar

20

g

ginger, peeled

1

stalk

lemon grass

15

g

lime peel

2

stuks

long peppers

2

stuks

bay leaves

5

stuks

coriander seeds

3

pods

star anise

2

whole

cloves

3

whole

cardamom seeds

10

g

salt

Preparation method

  • To make the sweet and sour liquid, boil together the sugar, water, vinegar, salt, and spices. Allow the flavours to combine and then cool completely.
  • Wash the kale, keep a couple of leaves whole, and then cut the rest into very thin strips (julienne).
  • Blanch the kale very briefly in heavily salted water. Keep the leaves separate from the julienne strips.
  • Cool the kale in iced water and then drain on a clean tea towel.
  • Now place the kale in a container that fits in the vacuum machine and pour the sweet and sour liquid on top.
  • Operate the vacuum machine to directly infuse the kale with the sweet and sour liquid. Allow to marinate in the refrigerator for at least one hour.
  • Lightly moisten a clean work surface and place two sheets of plastic film on top. Make sure the perforated edges are not on top of one another, but joined together.
  • Strain the kale in a sieve.
  • Place the whole leaves on the film with a line of kale julienne on top.  Roll up into a neat rouleau.
  • Store in the refrigerator until use and then use a sharp knife to cut into neat rounds.

Serving suggestions

  • Ideal as a vegetarian amuse-bouche with a rice cracker
  • or as part of a starter with poultry or fish.

Previous page