Not Your Traditional Organic Kimchi

Not Your Traditional Organic Kimchi

Kimchi is a traditional Korean dish that is eaten with every meal. This is a super delicious not so traditional version.

The kimchi flavour is very versatile as there are so many ways to make organic Kimchi with daikon radishes, cabbage and shrimp paste being the most popular of the ingredients. Here is Sofie’s anti inflammatory, probiotic potent and vegan friendly Kimchi.


Time: 30minutes to make, 2 to 4 weeks to ferment ~ Makes: aprox 1.5L


  • 1/2 organic green cabbage (keep the core!)
  • 1/2 wombok
  • 2 organic carrots
  • 1 organic sweet potato (medium)
  • 3 organic garlic cloves
  • 1 knob organic ginger (3cm)
  • 1/2 knob turmeric
  • 2 tbsp Himalayan salt
  • 1 tbsp black pepper
  • 1 tsp cayenne pepper
  • leftover juices from a store bought kimchi or kraut… to get yours kick started (if you don’t have this don’t worry! Read below for details)
  • fermenting jars or a crock enough to fit approx 1.5L of vegetables & brine.
  • optional: to dice up a couple of chillies or/and an onion to add in to your crock, however the kimchi does already have a bite to it!note: choose all organic ingredients if you can especially for fermenting and growing probiotics!


  1. Roughly cut up your cabbage, wombok and onion, so it looks like it has been shredded.
  2. Grate the carrot, sweet potato, ginger, turmeric and garlic.
  3. Add all ingredients to a large bowl and add your salt.
  4. Massage ingredients until you have created a decent amount of brine at the bottom of your bowl and until your vegetables feel soft, especially the cabbage and wombok. You may need to add a little more salt and keep massaging to get the desired texture, I usually massage for about 5 minutes or so!
  5. Mix in the black pepper, cayenne pepper and chilli (optional).
  6. Put all of the ingredients into your crock (if you have one) if not use a glass jar and pour the brine over, making sure it covers all the vegetables. This is where I find the crock and the clay weights come in handy as the weights keep the vegetables below the brine at all times during the fermentation process.
  7. Once you have added your vegetables and brine to your jars/crock you can seal them up and leave to ferment, depending on where you live will depend on how long you leave them to ferment and also what time of year it is!
  8. Once fermented to your desired taste keep in the fridge in glass jars while consuming. It won’t be in there long enough to go off but in case you are wondering it will store for up to 12 months.


Tips & Tricks:

Jars: The best fermenting jars if you aren’t using a crock are fido jars when they come with the rubber seal around the lid which allows the carbon dioxide to escape during the fermenting process and doesn’t allow the oxygen to get in to ruin your beloved kimchi.

Fermenting temperature: If you live in a hot humid part of the world you should only have to ferment your kimchi for 2 weeks however if you don’t you may be looking at closer to 4 weeks. Ideally you want the temperature during fermentation to be around 22 degrees celsius.

Cabbage core: if you aren’t using a crock with weights you can use the core of your cabbage to sit on top of the vegetables in the jar to keep below the jar (talk about nothing goes to waste)

Brine: if you don’t have enough liquid from the cabbage/vegetables use filtered water to make up enough brine.

Starter culture: to kick start your fermenting process it is a good idea when you have store bought kimchi to use some of the leftover liquid in your ferment, then continue this process each time you ferment. If you don’t have this it isn’t a concern the salt will start the fermenting process just fine!

More amazing recipes here.

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