Kimchi is traditional Korean sauerkraut made from fermented vegetables. Kimchi was originally produced to preserve the nutrients in vegetables during the long Korean winters. Fermentation preserves the nutrients of the vegetables and provides a great source of vitamins and minerals that can be produced during the fermentation process. This process also develops good bacteria for our microbiome, making kimchi a probiotic and a prebiotic! This is the perfect addition to any meal to help balance and support the gut or as a powerful nutrient-dense snack.


  • 1-2 heads of napa cabbage
  • 1 small onion
  • 1 bunch of green onions
  • 1-1½ inch of ginger
  • 1 head of garlic
  • ¼ cup coarse salt
  • ¼ cup fish sauce
  • ¼ cup sugar of choice
  • ½-¾ cup korean chili flakes (Gochugaru)
  • 1/4 cup of sliced daikon radish this time around


  • Start off by cutting the napa cabbage into strips and remove most of the core
  • Clean thoroughly. Seriously, take your time – make sure there’s no critte
  • Once clean, add the cabbage and salt to a big bowl and massage together. This should take about 5 minutes. You want to fully break down the cabbage so it’s softer and a brine is produced.
  • Cover with a plate to push the cabbage down into the juice and let sit for about an hour.
  • While that sits, begin to chop the rest of the veg. Keep the pieces a bit bigger since they will also break down and shrink as they ferment.
  • Peel and grate the ginger.
  • After an hour, squeeze most of the liquid out of the cabbage, making sure it’s not drenched but not too dry.
  • Add the cabbage and all other ingredients to a bowl and massage together until evenly distributed.
  • Place in a mason jar, making sure to press the kimchi down to keep it compact with less air bubbles.
  • Add parchment paper to the top, close tightly and label.
  • Let sit in a cool, dark place for about 5 days. Once opened, make sure to keep it in the fridge for up to 2-3 months and enjoy!

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