Kimchi 3_20170710.jpg

A traditional Korean staple, Kimchi is a super-spicy fermented vegetable side dish

Loaded with Vitamins A, B, and C and ‘healthy lactobacilli bacteria’ which helps to maintain a healthy gut

Makes: 1 JAR

Fermenting Time: approx. 7-10 days.


1 x 1 litre Fermenting jar with rubber seal

450g, Cabbage, Chinese/Napa organic ( 1 x medium sized Chinese Napa Cabbage, with the core removed weighs approx. 580g. If you have slightly more cabbage than listed below then use for another recipe.)

1 whole, Carrot organic

½ whole, White Radish (Daikon) optional organic

2 sprigs, Spring (green) onions

2 cloves, Garlic

3 whole, Chilli pepper – Red 10cm long

2 knobs, Ginger 2cm x 2cm

750ml, Water, filtered

100g, Salt Pink Himalayan ground


  1. Boil kettle with filtered water, pour half the amount listed into a large bowl, add ground salt and whisk with a fork until dissolved. Add the remaining water, cool from the tap filter. This is your brine.

  2. Remove core of cabbage and coarsely cut into 2cm square chunks or shred into thin strips. Put into the brine.

  3. Using a mandolin, or knife, thinly slice the daikon, spring onions and carrot. Put these vegetables in the brine.

  4. Put a plate on top to keep vegetables under the water and let soak overnight or approx. 6-8 hrs.

  5. After soaking, soaked vegetables into a colander and let drain well. Set aside.

  6. Peel garlic and ginger, take off chilli pepper ends and put in a food processor/blender and process until a thick paste.

  7. In a large bowl combine drained vegetables and garlic paste, mix well.

  8. Pack the fermenting jar with the mix, pushing down after putting in each handful to remove any air pockets. Ensure the brine covers the vegetables leaving at least 2cm of headspace.

  9. Use a leftover outer cabbage leaf to lay on top so that if the water level rises (as fermentation takes place) it will not affect your mix. Seal the jar with the lid.

  10. Leave on the kitchen counter, out of direct sunlight. The fermentation process takes approx. 7-10 days. (Shorter in summer, longer in winter) -- 21°C (70°F) is an ideal temperature

  11. During the fermentation time if the vegetable mix rises above the water level, remove the lid, press down with the back of a spoon, and re-seal.

  12. When ready, transfer to a jar with a screw top lid. Write the DATE MADE, and place in the fridge.

  13. Will keep for 6-12 mths.

Recommended Serving Size:

Depending on your gut health, start slowly and work your way up. If you experience any bloating or gastrointestinal disturbances reduce to ½ - 1 tbsp. every second day, with meals. Slowly work your way up to eating daily.

 Week 1: Approx. 1 tbsp. once a day with meals, or on its own.

Week 2: Approx. 1 - 2 tbsp. once a day with meals, or on its own.

Week 3 on: Approx. 1 - 2 tbsp. once or twice a day with meals, or on its own.

Dean Boudewyns