Not only is KimChi tasty (assuming you like hot foods) it is also fabulous for your microbiome (gut bacteria).
Prep Time1 hr
Fermenting Time7 d
Course: Side Dish
Cuisine: Asian
Keyword: Fermented, Vegan
Servings: 20
Calories: 42kcal


  • 1 Chinese Cabbage
  • Himalayan, Celtic or sea salt
  • 2 Organic carrots grated
  • 6 spring onions chopped

Chilli Paste

  • 1 Onion
  • 3-4 tablespoons dried chilli flakes
  • 3 tablespoons ginger chopped
  • 1 head garlic (8-10 cloves)


  • 2 tablespoons tamari or soya sauce
  • 2 tablespoons coconut sugar
  • 1 tablespoon Banana Flour or 1 teaspoon arrowroot


  • Cut cabbage into quarters and remove the stem at the bottom. Cut into 3-4 cm squares
    KimChi cabbage
  • Lay each piece of cabbage on a tray and sprinkle with salt, layer cabbage and salt until all cabbage is covered with salt
  • Let rest for 30minutes
  • Make the sauce whilst the cabbage is resting
  • Add onion, ginger, garlic and chilli flakes to blender and chop
  • Dilute banana flour in 1/4 cup warm water and add to the paste along with the tamari and coconut sugar. Blend until the mixture resembles a paste.
  • Add everything (including fermentation starter, if using) into a large bowl and combine until all have mixed well
  • Pack tightly into picking jar.
  • Make sure there is enough liquid to cover the cabbage. Place weight or cabbage leaf on top
  • If you don't have a pickle pipe make sure to burp the jar regularly to release air
  • Leave for 3-7 days
  • Refrigerate for up to 6 weeks.


Nutritional Information based on 20 serves
Kimchi nutritional information42