Kimchi

Want to make lasting changes this New Year? Start with a healthy gut! Since our gut health is crucial to our whole body wellness, it’s the perfect place to start! Kimchi is a fermented food and a probiotic (good bacteria for our gut). Have some with eggs in the morning or as a side with dinner. Try to have a spoonful at least twice a week to maintain a healthy gut. Along with other fermented foods, your gut will be happy and healthy.


1 medium head of napa cabbage

1/4 cup iodine-free sea salt or kosher salt

Water, preferably distilled or filtered

1 tablespoon minced garlic (about 5 to 6 cloves)

1 teaspoon grated fresh ginger

1 teaspoon granulated sugar

2 tablespoons fish sauce or 3 tablespoon water

1 to 5 tablespoons Korean red pepper flakes (gochugaru) Depending on your spice level

8 ounces Korean radish or daikon radish, cut into matchsticks or (number 2 cone)

1 carrot, thinly sliced or (number 2 cone)

4 medium scallions, chopped

  1. Cut cabbage into quarters keeping the stem intact.

  2. Next cut into 2 inch pieces and place in a bowl with salt.

  3. Massage until cabbage softens and cover with distilled or filtered water.

  4. Cover cabbage with a plate to weigh down and set aside for an hour.

  5. In a separate bow, make “paste” with garlic, ginger, sugar, fish sauce, red pepper

  6. Drain cabbage and rinse for a minute or two and then allow to drain in a colander to remove excess water (for 15 minutes).

  7. Return cabbage in a large bowl and add carrots, paste, daikon and green onions and miz with hands to get all leaves covered in paste.

  8. Pack the kimchi a large mason jar. Press down on kimchi until the brine (the liquid) rises.

  9. Cover with fermenting lid for 3-5 days.

  10. Keep in a cool place away from sunlight.

  11. Press down once a day so liquid is at the top. This also releases gases produced during fermentation.

  12. Ferment longer for the taste you prefer.