Kimchi is Korean fermented cabbage that tastes great on it’s own, with a protein, or in a salad / sandwich! Pretty easy to make on your own, and can be made mild or spicy depending on how much Korean Pepper flakes you use! Fermented foods are a source of live, active microbes that can be a great addition of prebiotics and probiotics to your diet. If you’re interested in cultivating healthy gut bacteria, improving immunity, preventing disease, or improving digestion, fermented foods are a great “real food” to add to your menu this week!


  • 1 medium head napa cabbage (2 lbs.)
  • 1/4 c iodine-free / kosher sea salt
  • Distilled water
  • 1 Tbsp grated garlic (5-6 cloves)
  • 1 tsp grated peeled fresh ginger
  • 1 tsp granulated sugar (optional)
  • 2 Tbsp fish sauce
  • 3 Tbsp Gochugaru (Korean red pepper flakes)
  • 2 Daikon radishes, peeled and cut into matchsticks
  • 4 medium scallions, trimmed and cut into 1-inch pieces


  1. Cut cabbage lengthwise and into small pieces
  2. Salt the cabbage with kosher salt and massage into the cabbage until it softens. Cover with distilled water and put a plate / jar on top to weigh it down. Let sit for 1-2 hours.
  3. Rinse and drain the cabbage under cold water 3x, and let drain in colander for 15-20 min.
  4. Make the spice paste by combining garlic, ginger, sugar, fish sauce, and desired Gochugaru (1 Tbsp for mild, up to 5 Tbsp for spicy).
  5. Add the scallions, radish, cabbage to the paste and mix thoroughly with your hands. Use gloves to protect your hands if desired.
  6. Pack the kimchi into 1-2 mason jars. Press down until the liquid rises above the vegetables.
  7. Let ferment for 1-5 days, checking daily and pushing down with a spoon. Once it’s fermented to your liking, refrigerate and eat right away, or wait 1-2 weeks for optimal flavor.

Notes: Be sure to use distilled water and iodine free salt as chlorinated water and iodine can inhibit fermentation! Your kimchi can be refrigerated for several months, just use a clean utensil when portioning out of the jar. 

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