Definitely. I also find it makes an excellent base for noodle soups. Just mix it with boiling water, adjust the seasoning slightly, and it’s ready for any noodles (rice vermicelli works best for this recipe).
I always need a way to preserve kale because my intent at the supermarket for better health is greater than my desire to eat kale once i bring it home. Now, guiltfree purchase without any waste.
I hang about touring the shelves at our many Asian groceries but I always get so overwhelmed by all the sauces, and had never heard of this. I’m good at oils, though. Black pepper oil is my favourite to make and use.
Drying creates a rich, intense flavour that sweating alone can’t achieve, and it completely changes the texture. Raisins are a great example-no matter how much you sweat grapes, they’ll never develop the deep flavours found in raisins.
@@w2kitchen Thank you so much, binged so many of your recipes in a row, they're really refreshing, unique and interesting to me! I'll definitely be checking out any new ones.
My apologies-I should have been clearer! I left it by the window to dry naturally since it was quite dry in London when I filmed this. If you’re using the oven at the lowest setting, leaving it overnight should do the job.
@@w2kitchen I left it overnight at my ovens lowest temp 170F and it cooked way too much, it lost all of it's freshness. Next time Ill try just leaving it at room temp.
I’m not an expert, but I’d keep them in the fridge for up to two weeks, ensuring everything stays covered in olive oil. Top up with more oil as needed.
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I love these! I wondered how you could make them. Thanks for the informative video!!
Never would have expected "chinese" and "olives" in the same sentence! Thanks for the interesting content!
Im excited to try this condiment. Thank-you. I think that it would be great just with freshly cooked rice.
Definitely. I also find it makes an excellent base for noodle soups. Just mix it with boiling water, adjust the seasoning slightly, and it’s ready for any noodles (rice vermicelli works best for this recipe).
such a great recipe with interesting ingredients. thank you for sharing
I always need a way to preserve kale because my intent at the supermarket for better health is greater than my desire to eat kale once i bring it home. Now, guiltfree purchase without any waste.
I hang about touring the shelves at our many Asian groceries but I always get so overwhelmed by all the sauces, and had never heard of this. I’m good at oils, though. Black pepper oil is my favourite to make and use.
First time I've seen a cooked version of a preserved green. I assume this should be kept in the fridge. How long does it keep?
I'd say up to two weeks in the fridge in an airtight container.
@@w2kitchen That should be no problem. Thanks!
味道如何？😊
Milder than the store-bought ones in terms of strength, deeper and more complex in terms of flavours.
Is there/ What is the reason that you dry the kale out? Considering that you cook off the moisture after doing so anyway.
Drying creates a rich, intense flavour that sweating alone can’t achieve, and it completely changes the texture. Raisins are a great example-no matter how much you sweat grapes, they’ll never develop the deep flavours found in raisins.
@@w2kitchen Thank you so much, binged so many of your recipes in a row, they're really refreshing, unique and interesting to me! I'll definitely be checking out any new ones.
you put your drying trays in the oven (set as low as it gets) for 2 days? like 150F?
My apologies-I should have been clearer! I left it by the window to dry naturally since it was quite dry in London when I filmed this. If you’re using the oven at the lowest setting, leaving it overnight should do the job.
@@w2kitchen I left it overnight at my ovens lowest temp 170F and it cooked way too much, it lost all of it's freshness. Next time Ill try just leaving it at room temp.
I should have been more specific when I said "the lowest setting". Mine goes as low as 50°C(122°F).
How long would you say these last?
I’m not an expert, but I’d keep them in the fridge for up to two weeks, ensuring everything stays covered in olive oil. Top up with more oil as needed.
how much salt did you use on the fresh kale?
A good starting point for salting is about 2-3% of the kale’s weight in salt.
Katamala olives 😂😂
Kamala Harris olives?