Gut Healing Kimchi Recipe

Inspired by our recent travels, this Kimchi recipe is a great variation on the typical fermented cabbage.


Makes 1 extra large jar


  • 1 Chinese cabbage, cored and shredded
  • 3 spring onions, thinly sliced
  • 1 tablespoon minced garlic
  • 1 thumb size piece of ginger, grated
  • 2 tablespoons of dried chilli flakes (less or more, depending on how spicy you like your ferments)
  • 3 tablespoons Celtic sea salt


  1. Place all of the ingredients in a large mixing bowl and sprinkle with the salt.
  2. Massage the mix for about 5 – 10 minutes and then leave to rest for an hour. This resting time helps the cabbage to soften and release some of its water.
  3. Press the mix into a sterilised jar, squishing out the air bubbles and letting the liquid rise to the top. Make sure the cabbage is completely submerged by its liquid.
  4. Cover the mix loosely and let it sit at room temperature for at least 1 month.
  5. Once the cabbage is fermented to your liking, move to the fridge and eat.