don't forget to eat your greens

Mixing with cabbage seems like a good idea for krautish things in general. It seems if that's the base then all sorts of things can be added and still get the right ferment. Or even just using the brine from a cabbage ferment as a starter for other veggies.
Have any of you done much wih curry spices or mushrooms in you lactic ferments? I've read that Russians mix Russulas in their kraut and Himalayans use other fungi in their curried pickles. I'm wondering if certain spices might inhibit the bacteria or too much of certain things cause an 'improper' ferment , though...

what seems a delicious thought to me is to make a barely-fermented thing, like say, blanch or gently steam the kale, perhaps along with some onions or leeks, and then toss in a fermentational dressing, like say miso diluted with olive oil and tamari and rice vinegar. add a spash of acidophilus if you feel experiment-y. let it sit for a few days - maybe at room temp overnight and then in the fridge. not a long term keeper, but still worth a try. could turn out to be a nice slightly fermented salad.

kale in kraut doesnt appeal to me much, but i suppose it could work. still, seems to me like you would want to use twice as much cabbage as kale, and that seems to defeat your purpose of using up the kale.

otherwise, i agree with (i think it was) shauna - blanch it and freeze it.

im suprised to hear you kale is going to seed already.. or is it overwintered from last summer?

plant more!!!