Korean Sauerkraut – Kimchi

kimcheThis recipe is adapted from Sally Fallon’s found in her wonderful book Nourishing Traditions.  See further information on fermenting cabbage and why we do it in my blog.  This is an excellent way at increasing the flavour and gives you ideas to how you might adapt your own personnel fermented cabbage.


1 head cabbage shredded (300-500 g)

1 bunch of spring onions

1 cup carrots grated

1/2 cup of radish grated (optional)

1 tablespoon of ginger grated.

3 cloves of garlic crushed

1/2 teaspoon of chilli flakes

1 – 1.5 tablespoon of sea salt  (7-12 g)

  1. Place all the vegetables, ginger, garlic and chilli flakes and sea salt in a bowl
  2. Either scrunch with your hands or pound with a wooden pounder or meat hammer until juices come out of the cabbage.
  3. Pack tightly in a mason of kilner type jar ensuring the juices come up over the vegetables, if they don’t add water to cover.  Leave 2 cm gap between the vegetables and the top of the jar.
  4. Cover either with loosely applied screw top lid or with sprung lid and leave at room temperature for 3-4 days then store in the fridge.