Kimchi (adapted)

This is a constant in our lives (and fridge). It’s easy to put together, mildly spicy (you can adapt it to your taste), and it’s full of good probiotics, prebiotics and well, it’s tasty too.


1 napa cabbage (suy choy)

½ cup shredded daikon radish

½ cup shredded carrot

2 scallions, sliced

2 garlic cloves, minced

1 tablespoon of fresh ginger, minced

½ tablespoon of chilli pepper flakes

2L brine (1/2 unrefined salt to 2L of water)


Cut the cabbage in quarters and submerge in brine overnight. The next day, drain the cabbage (save the brine for now) and cut into smaller pieces. Into a big bowl, mix all the ingredients above and at the end add the cabbage, massaging everything thoroughly until well coated and there is a reasonable amount of liquid.

Using a clean jar, place your soggy veggie mix in, pressing to remove as much as possible, so that the liquid covers the veggies entirely (we’re after the mighty powerful anaerobic fermentation). Leave some room at the top as the fermentation might cause some liquid overflow (I also put the jar in a bowl to prevent flooding).

Add some weights to keep the veggies submersed and place on the counter, out of direct sunlight. A week into it (depending on the ambient temperature), you can taste and see if maybe it needs a few more days. Up to 10 days should do it normally. Store in the fridge and consume as needed. Enjoy!

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