Preparation
120 minutesCooking Time
120 minutesMakes
Small batchGood
Dinner, Lunch, SnacksDon’t let the fermenting process deter you, it’s actually very easy to make and the fermentation process provides wonderful gut health benefits. Kimchi contains Lactobacilli bacteria, which are amazing for creating and maintaining a healthy gut microflora. Also a key bacteria in getting rid of a candida infection.
Kimchi is traditionally made with Napa cabbage, but you’re welcome to mix and match vegetables as you see fit. Purple cabbage is also a good option, especially when it’s in season at a great low price. Using both Napa cabbage and purple cabbage creates a really beautiful kimchi.
Here’s a recipe for making a small batch of kimchi. Once you’ve made a batch you’ll know what to adjust to make it just for you.
INGREDIENTS
- 1 medium head of napa cabbage, or purple cabbage if you’d like
- 2½ tsp canning/pickling salt
- Water
- 2 tbsp minced garlic
- 1 tsp fresh ginger, about 1 inch of peeled grated ginger
- 1 tsp sugar (for the bacteria to consume during fermentation)
- 1-3 tbsp Korean red pepper flakes called gochugaru
- ½ cup daikon radish, peeled and cut matchstick style
- 1-2 carrots, peeled and cut matchstick style
- 4 scallions, cut into 2-inch pieces
METHOD
- Wash cabbage and slice into 2 inch strips.
- Place in a large bowl and add salt.
- Massage salt into cabbage until the cabbage begins to soften.
- Once cabbage begins to soften add just enough water to cover all the cabbage and place a plate on top, weighing it down with something like a can of beans. Let cabbage sit like this for 1-2 hours. This step kills the unhealthy bacteria and creates the right texture of cabbage.
- In the meantime, wash and chop all your other vegetables.
- Put cabbage in colander in the sink and rinse thoroughly 3 or 4 times while moving the cabbage around to get off as much salt as possible. Allow to continue to drain for 10 to 15 minutes.
- While cabbage continues to drain, blend garlic, ginger, sugar and the Korean red pepper flakes into a paste.
- Press cabbage up against the colander to drain off any excess water that hasn’t left and then add it to a large mixing bowl.
- Add in daikon radish, carrots and spice paste you just made. Hand mix all ingredients until the spices evenly coat all the vegetables.
- Place kimchi into 2 to 3 wide mouth pint mason jars, pressing the kimchi down until the brine comes to the top. Leave a minimum of 1 inch of space from the top of the kimchi mixture to the top of the jar for food safety purposes. This prevents pathogenic microbes from growing in your kimchi. Put lids on the jars and allow to ferment for 2 to 5 days minimum out of direct sunlight.
- Enjoy as a condiment, addition to a dish or all on its own. Make notes of what you would like to change for the next time to make it your very own.
For more on what probiotics (healthy bacteria) are and what they can offer your health, read Oliver Barnett’s piece: Probiotics.
At London Clinic of Nutrition, we are passionate about supporting gut health through evidence-based nutrition and nourishing, whole foods. This gut health boosting kimchi recipe is a simple and delicious way to naturally increase your intake of beneficial probiotics, which play a vital role in digestive health, immune function and overall wellbeing.
Kimchi is a traditional fermented food rich in Lactobacillus bacteria, a strain known to support a balanced gut microbiome. A healthy gut microbiota is essential for optimal digestion, nutrient absorption and may also help reduce inflammation and support conditions such as bloating, IBS and candida overgrowth. As registered nutritionists in London, we often recommend fermented foods like kimchi as part of a personalised gut health plan.
Making kimchi at home allows you to control ingredients, avoid unnecessary additives and tailor spice levels to your individual needs. The fermentation process encourages the growth of live bacteria that support gut diversity, making this recipe a powerful addition to a gut-friendly diet. When consumed regularly and alongside a balanced intake of fibre-rich foods, kimchi can help nourish beneficial bacteria and improve digestive resilience.
If you are looking to improve your gut health, manage digestive symptoms or optimise your nutrition, the team at London Clinic of Nutrition offers personalised nutritional therapy tailored to your health goals. This homemade kimchi recipe is a great starting point for incorporating natural probiotics into your daily routine.