Kimchi – fermented, traditional Korean dish

Kimchi a fermented, side dish that has a tangy, sour, salty taste. Napa cabbage is usually a main ingredient, but kimchi can be made with other veggies, too. It is delicious and eating kimchi can help as well improve the balance of bacteria in your gut, ultimately benefiting your gut health.

Ingredients (all organic, of course 🙂 ):

  • 1 large Napa cabbage
  • ginger
  • 1 small onion or 1 shallot
  • garlic
  • 2-3 scallions
  • 3 purple carrots
  • 1 radish (daikon optionally)
  • fish sauce or shrimp paste or miso (vegan version)
  • 3-4 tablespoons korean chili flakes called Gochugaru (or Gochujang) or classic chili flakes
  • 1 tsp. sugar
  • 2.5 Tbsp. pure salt


  • Cut the cabbage. Place cabbage in a bowl and toss with salt. Fill the bowl with filtered water and stir, and soak cabbage for 6-8 hours. Place plate over the cabbage to keep it submerged. After 6- 8 hours, drain (making sure to save the brine) and rinse, pressing the liquid out.
  • Kimchi paste: In a food processor, make a paste with garlic, ginger, shallot, chili flakes  (or Gochugaru) and fish sauce (or miso – vegan version) and sugar. If you want a mild version, use half the chili flakes.
  • Peel and cut the radish, carrots into match sticks, about 2-3 cm long, cut scallions, as well. Place the drained cabbage along with the radish, carrots, scallions and chili paste into the bowl. Massage a bit with gloved hands.
  • Pack this tightly into a large mason jar. You need a good 5-7 cm of space at the top to catch the flavorful liquid that will release. You need as well crystal or stone weights (to hold the vegetables under the brine) that fit in a wide-mouth mason jar or fermentation kit . Pour a little of the brine into the jar, just to enough to cover the cabbage and stone weights. Cover with a lid (do not screw on tight) and set a lower kitchen cabinet away from stove or appliances for 3-5 days. The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The longer you ferment the tangier and the softer the kimchi will get.
  • Keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left.

Enjoy 🙂