Chop the kale stalks and leaves and wash thoroughly.
Massage the kale with salt, lemon juice, and honey in a bowl for 3 minutes.
Drain excess liquid after 30 minutes and mix in ginger, sesame seeds, and oil.
Simmer 400ml water with rice flour until it thickens into an opaque porridge.
Blend garlic, onion, and fish sauce into a purée.
Mix the flour porridge, purée, chilli powder, kohlrabi, carrot, leek, and raw kale.
Pack the mixture into a non-metallic tub and cover with a lid.
Rub sourdough bread with oil, garlic, and salt, then griddle for 2 minutes per side.
Reheat the pork in a frying pan until hot.
Serve the pork on toasted bread with a spoonful of kimchi.