The Seven-Step Kimchi Recipe You Need To Try Today

The Seven-Step Kimchi Recipe You Need To Try Today


Kimchi is a traditional Korean food that influences American food culture. Both food lovers and kimchi newcomers can enjoy the unique taste and fermented benefits of this kimchi recipe. The beneficial microorganisms in this meal promote gut health with probiotics, produce vitamins and amino acids, and are anti-inflammatory.

Kimchi is a fermented food, which can help with our digestive well-being. There have even been recent studies about the gut and brain connection, which means our gut health can be directly tied to mood stability, anxiety, and depression. That means healthy doses of probiotic-rich foods not only can make our jeans fit better, they can lift our mood.

Fermented foods also help us absorb other nutrients because of their high enzyme amounts. We think digestive enzymes are very valuable for overall health and for many people, they don’t naturall make enough. You can supplement with enzymes, and also include some fermented foods like kimchi, sauerkraut, kombucha, and dairy-free yogurts into your diet regularly.

Kimchi Recipe


  • 1 head Napa cabbage
  • 1 large carrot, coarsely grated
  • 1 4-5″ daikon radish, coarsely grated
  • 4-8 garlic cloves (depending how much you love garlic), thinly sliced
  • 1 2″ knob of ginger, finely grated
  • 4 green onions, roughly chopped
  • 2 tablespoons sea salt
  • 1 teaspoons crushed red pepper
  • 3 teaspoons chili powder
  • 3 teaspoons sesame oil
  • 2 tablespoons wheat-free tamari
  • 2 tablespoon toasted sesame seeds

Note: all spice measurements are adjustable. If you like it spicier, add more chili or red pepper. If you love sesame, add an extra splash of sesame oil.



1. Combine all ingredients in a large bowl.

2. Stir well to combine.

3. Pound vegetables with a wooden mallet or meat hammer (or even a heavy glass jar) to release juices.

4. Fill glass mason jars (I use 3 quart jars) with kimchi.

5. Press down with your mallet so that juices come to the top of the vegetables. Leave at least 1″ of brine over the vegetables and 1″ air space at the top of the jar.

6. Cover tightly and leave at room temperature to ferment for at least 3 days.

7. After 3 days, transfer to refrigerator. Keeps for several months.



Written by Clean Team

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