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After soaking for 30 minutes, squeeze out the mushrooms into the soaking water. Discard the mushrooms.
Add 1 tbsp salt or vegetable stock powder to the mushroom water and stir to combine.
In a food processor or blender, add the red pepper powder, garlic, ginger, onion, apple and mushroom broth and whizz into a paste.
In a large bowl, add the kale leaves and sprinkle over the salt. Massage the salt into the kale leaves until they have started to wilt. Leave to marinate for 30 minutes.
When ready, rinse the kale briefly under running water (to remove some but not all of the salt) and then squeeze out brine.
Add about 2 tablespoons of the kimchi paste to the wilted kale and stir through.
Eat immediately or spoon into a jar and store in the fridge.