There’s something deeply satisfying about making your own kimchi. This vibrant, living food is rich in natural probiotics that support a healthy gut microbiome, improve digestion, and help reduce bloating. As it ferments, nutrients become more bioavailable, making it easier for your body to absorb vitamins and minerals.

Fermented foods like kimchi are also known to support immune function, reduce inflammation, and contribute to overall gut balance. Often referred to as the body’s second brain, the gut plays a key role in regulating mood, energy, and mental clarity. A powerful testament highlighting the link between what we eat and how we feel.

Simple, nourishing and full of flavour, this kimchi is a beautiful way to bring the benefits of traditional fermentation into your everyday meals. It supports your health from the inside out while adding a delicious, tangy kick to your cooking.

Recipe:

Fermentation Time: 2 weeks
Makes: Approx. 2 litres

Ingredients:

• 1 wombok (Chinese cabbage), chopped
• 1 small daikon, chopped
• 1 pear
• 2 small carrots (or 1 large), grated
• 3 spring onion stalks, chopped
• 1 brown onion
• 4 cloves garlic, roughly chopped
• 6cm piece ginger, roughly chopped
• 4 tbsp Korean red pepper powder
• 2 tsp vegan fish sauce
• 2 tbsp Himalayan salt (for cabbage)
• 2 tbsp salt (for seasoning)

Method:

• Place the chopped wombok in a large bowl, sprinkle with Himalayan salt, and massage gently until the leaves begin to soften and release moisture. Set aside.
• In a food processor, combine the pear, brown onion, daikon, ginger, garlic, Korean red pepper powder, and vegan fish sauce. Blend until a smooth, vibrant paste forms.
• Rinse the cabbage thoroughly to remove excess salt, then drain well to remove as much liquid as possible.
• In a large bowl, mix the cabbage with the paste, grated carrot, and spring onions. Use your hands or spatula to gently but thoroughly coat everything.
• Transfer the mixture into a sterilised jar, pressing it down firmly so the vegetables are submerged. Leave a little space at the top and seal the lid loosely.
• Store in a cool, dark place for around two weeks. Once fermented to your liking, move it to the fridge where it will continue to develop flavour and keep for months.

Notes & Tips:

• Check your kimchi regularly during fermentation to ensure no mould forms.
• Korean red pepper powder adds a mild heat and signature texture—don’t substitute with standard chilli powder if possible.
• Kimchi is incredibly versatile. You can add it to stir-fries, soups, omelettes, or enjoy it as a simple side.
• For best results, consider using an airlock fermentation jar (like Kilner-style jars) to support the process.