Wash the kale clean first and drain.

Lay the drained kale on the bowl and stack it.
It's better to pile it up like a bunch to make it easier to put on the kimchi seasoning. If you leave it as messy as I do, it could be a bit of a hassle later on.

Boil 2 liters of water and 1 cup of salt in a pot.

Pour boiling salt water into the kale and marinate for about 30 minutes. The kale leaves are a little stiff, so you can eat it gently if you soak it like this. You can make it raw without pickling according to your personal preference.

Prepare the pickled kale by squeezing out the water. If you twist or squeeze too much, the kale can be crushed. Squeeze moderately carefully.

Add 3T of flour or glutinous rice flour to 2 cups of water, mix well, and simmer over low heat for 3-5 minutes to fill with glue.
And it cools down.

Add seasoning to cooled flour paste and mix well.
3T of salt, 1/2 cup of sugar, 2/3 cup of ground garlic, 5T of fish sauce, 1T of ground ginger, 2 cups of red pepper powder

Place a bunch of pickled kale and season one at a time.

I'm getting a little tired of applying it one by one. LOL

You can eat it right away or a few days later. I put it in and took it out two days later, and it kind of aged like this. Just looking at it makes my appetite strong.