According to the Mayo Clinic, there are health benefits to eating fermented foods like kimchi, such as reducing the risk of gastrointestinal infections. It is also a great source of probiotics, which are good for the immune system. To make a batch, you will need a cup of cabbage that has been shredded, 4 tablespoons of gochugaru (red pepper powder), 1 tablespoon of fish sauce, 2 tablespoons of minced ginger, a quarter cup of minced garlic, 1 teaspoon of sliced green onions and 1 tablespoon of sesame seeds. Put the cabbage, red pepper powder, fish sauce, ginger, garlic, green onions and sesame seeds in a large bowl and mix them together.

The easiest way to make kimchi is to use a food processor, which will mix the ingredients in a snap. This recipe also calls for low-sodium soy sauce, which you should find in the Asian section of your supermarket. But, if you can’t find it there, regular soy sauce is just fine in this recipe. Take out the stem part of napa cabbage and slice into big pieces. Slice the onion also into big pieces. Put water into a big bowl. Put the cabbage and onion into the water. Add some salt to the water. Drain the water out of the bowl. Put the napa cabbage and onion into the food processor. Add the garlic, ginger, green onion, and

Kimchi is the most popular traditional food in Korea, and is served at nearly every meal. It is a very healthy food that’s rich in vitamins, fiber, and antioxidants. It also contains lactic acid bacteria, which is a probiotic that supports your digestive system. Kimchi is also believed to aid in weight loss, and is great for your skin. Here’s a super simple kimchi recipe to try.

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This quick and easy homemade kimchi recipe is full of healthy probiotics and is very tasty. You can easily prepare it at home as a spicy condiment. 1С8 1Д9

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Kimchi recipe

If you plan to consume probiotic foods at every meal, it is good to take different enzymes with the different foods. This kimchi recipe is my favorite fermented product when making Asian-inspired dishes. If you’re curious about the benefits of eating fermented foods, read about the benefits of sauerkraut here. I also have many other probiotic recipes, such as sauerkraut, fermented beets, crunchy dill pickles, carrots, zucchini sauce, and fermented cranberries.

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Quick kimchi recipe

There are so many different variations of kimchi. I love how quick and easy this recipe is! It’s also very tasty and has quickly become my favorite way to eat fermented vegetables. My kids love it too! What is kimchi? How do you make kimchi? Historically, kimchi is the Korean version of sauerkraut. This is a dish of lacto-fermented napa cabbage with other salty and fermented vegetables and ingredients. Kimchi, whose origins date back to ancient times, is a very healthy probiotic product.  Fermentation of various ingredients makes nutrients richer and more available, including vitamin C, vitamin K, folic acid and others (source).   word-image-6618 word-image-6619 This article contains affiliate links, which means I receive a small commission at no extra cost to you. You can find my full information here.

Kimchi recipe notes

Do I need special tools to make kimchi? No, just a knife, a cutting board and a canning jar! You can use a ginger grater if you have one, and you can also use lids and fancy weights for fermenting, but it’s not necessary. When buying cabbage and other vegetables for kimchi, I recommend looking for organic produce. It is better nourished and less susceptible to mold. When choosing salt to make kimchi, I recommend a high-quality mineral salt, such as Baja Gold or Celtic sea salt. This adds important minerals to the finished starter. When cooking fermented vegetables, use clean, filtered water. Tap water contains substances such as chlorine that inhibit fermentation. It is important to find a pure fish sauce for people who avoid additives and sugar, such as those on the GAPS diet. I found this Red Boat Fish Sauce that contains only anchovies and water, and it goes really well with kimchi. For the spices, I prefer to keep it simple and use Korean red pepper flakes and fresh ginger. You can adjust the amount of red pepper to make the kimchi recipe more or less spicy. Of course the variations are endless, but this basic recipe is a good starting point.   word-image-6620 word-image-6621

Homemade Kimchi Recipe

Adapted from the kimchi recipe in the book GAPS Stage by Stage with Recipes by Becky Plotner. Ingredients:

  • 1 head of cabbage n n n
  • 2 Daikon radishes
  • 10 green bulbs
  • 5 carrots
  • 3 tbsp fresh Ingrowtzel
  • 6 garlic cloves
  • 1 teaspoon F.P.C. of p.p.c.
  • 1/2 cup fish sauce
  • 2 tablespoons mineral salt
  • Filtered water


  1. Cut all vegetables into small pieces of desired size. I like to chop cabbage and radishes a bit coarser and shallots and carrots a bit finer.
  2. Grate or chop the ginger and finely chop the garlic.
  3. Mix the vegetables and chili flakes with the fish sauce and salt in a large bowl.
  4. Divide the mixture between gallon and a half jars.
  5. Cover with water until everything is submerged. Use trial weights if necessary.
  6. Allow to ferment at room temperature for 12 days, then refrigerate.

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Temperature at which kimchi should be fermented

The temperature is best around 65ºF, but slightly warmer is acceptable. However, you should not overheat, as overheating does not give the best tasting kimchi. The temperature of the room affects the time needed for complete fermentation. Fermentation is faster at warmer temperatures, slower at cooler temperatures.

How long does it take to ferment kimchi?

I prefer to let the kimchi ferment for 12 days at about 65ºF. After 12 days, I put the kimchi in the fridge.

How do I know if my kimchi is fermented?

Check the glass after 3 days and note how it looks. Tap the wall of the glass and see if any bubbles form. If everything looks good, the fermentation is probably going well. I don’t usually recommend opening jars during fermentation, but if you’re really unsure, you can open a jar and look, smell and taste. If everything looks good, no mold or anything strange, smell it. If it smells good, try it. They are looking for a pleasant, tangy smell and taste. If everything looks, smells and tastes good, you can be sure that the fermentation is going well. If you have any doubts about homemade fermented foods, don’t eat them. Fancy enzymes are a great addition to the compost pile. Fortunately, I’ve never had a batch of kimchi that was bad or failed.

What makes kimchi ferment?

The different raw materials used to make kimchi contain different microorganisms. These micro-organisms carry out a fermentation. Lactic acid bacteria are a major player, but there are many more. These are the friendly bacteria that are so good for digestion.   word-image-6624 word-image-6625

How to store kimchi

Once the kimchi is done fermenting at room temperature, I store it in the refrigerator. What is the shelf life of kimchi? Since fermentation is a traditional method of preserving food, kimchi can be kept in the refrigerator for a very long time, several months or much longer.

What to serve with kimchi

I love kimchi with various meat dishes and salads. Of course, it goes well with any Asian dish. Here are some ideas:

  • Add to fried rice
  • Use it to flavour soup
  • Mix it with any meat or vegetable dish
  • Eat it plain as a side dish, drizzled with sesame oil and sesame seeds.

Is kimchi good or bad for you?

When kimchi is fermented the traditional way and made with pure ingredients, it is one of the best probiotic superfoods. Regular consumption of fermented foods may even contribute to healthy digestion (source).   word-image-6626 word-image-6627

More fermented products

Cucumbers with dill Carrots red beet Sauerkraut Courgettes

What is your favorite fermented product?

What’s your favorite way to eat it? Share it in the comments!

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Buy this item

Red Boat Fish Sauce Bach’s golden salt Celtic sea salt Fermentation costs Where to buy organic products, meat and other foodstuffs

Looking for a meal plan for introduction to GAPS?

GAPS to Go is a 30-day GAPS Introductory Diet meal plan that tells you what to eat each day, with full cooking instructions, and also tells you when to continue with each phase of the Introductory Diet. Visit the GAPS to Go website here.


YouTube Instagram Pinterest Facebook Thanks for stopping by! God bless you! If you make this recipe and like it, give it 5 stars! Also tag me on Instagram @bumblebeeapothecary Performance: 1 gallon

A very simple kimchi recipe

word-image-6628 word-image-6629 This quick and easy homemade kimchi recipe is packed with healthy probiotics and is very tasty. You can easily do this at home. preparation time 10 minutes Overtime 12 days Total time 12 days 10 minutes


  • 1 head of cabbage n n n n
  • 2 Daikon radishes
  • 10 green bulbs
  • 5 carrots
  • 3 tbsp fresh Ingrowtzel
  • 6 garlic cloves
  • 1 Teelöffel korean Chiliflocken
  • 1/2 cup fish sauce
  • 2 tablespoons mineral salt
  • Filtered water


  1. Cut all vegetables into pieces of desired size. I like to chop cabbage and radishes a bit coarser and shallots and carrots a bit finer.
  2. Grate or chop the ginger and finely chop the garlic.
  3. Mix vegetables and chili flakes with fish sauce and salt in a large bowl.
  4. Divide the mixture into 1,5 litre jars.
  5. Cover with water until everything is submerged. Use trial weights if necessary.
  6. Allow to ferment at room temperature for 12 days, then place in a refrigerator.

Performance information:





1 Quantity per portion: Calories : 15Total fat: 0 gSaturated fat: 0 gTrans fat: 0 gCholesterol: 0 mgSodium: 1064 mgCarbons: 3 gFiber: 1 gSugar: 1 gProtein: 1 gKimchi is a type of fermented cabbage, and it is typically made by mixing together shredded, salted cabbage, garlic, ginger, and chili pepper, then letting it ferment for days—if not weeks—in a container to create this staple dish of the Korean diet. While the smell can be off-putting to some noses, it quickly becomes addictive and the flavors, which can include anything from lemon to green onion, vary depending on the person who makes it. So, to get you started, we’ve put together a very easy recipe for kimchi that you can try at home.. Read more about kimchi recipe maangchi and let us know what you think.

Frequently Asked Questions

How do you make kimchi from scratch?

Kimchi is a traditional Korean dish made from vegetables like cabbage, radish, and cucumbers, and seasoned with aromatics like garlic, ginger, and chile pepper. The vegetables are usually fermented for several days, which gives the dish its signature slightly sour flavor. Kimchi is a traditional Korean dish, made with fermented vegetables. It’s spicy and packed with flavor, and it’s typically eaten with rice. It’s definitely an acquired taste, but once you get used to it, it’s hard to live without. If you’re interested in learning more about how to make this popular dish at home, read on.

What is the main ingredient in kimchi?

Kimchi is a traditional Korean dish made from fermented vegetables and spices. Its main ingredient is cabbage, which is salted, seasoned, and allowed to ferment for a few days. The fermentation process breaks down the cabbage’s natural sugars, and adds beneficial bacteria that aid digestion. This combination of vitamins, minerals, and beneficial bacteria make these fermented vegetables a healthy addition to any diet. Kimchi is a tasty and spicy side dish that is a staple in Korean cuisine. It’s made by fermenting vegetables and/or seafood with a combination of red pepper flakes, garlic, ginger and a starter culture called nuruk. But what is nuruk and why is it used? The easiest way to understand nuruk and its role in kimchi is to compare it to sourdough starter used in bread baking. Nuruk is a mixture of friendly bacteria—including lactobacillus—that feed on sugars in kimchi’s fruits and vegetables. The bacteria produce lactic acid, a chemical that is responsible for the tangy taste of kimchi.

How is kimchi made steps?

Kimchi is a Korean vegetable dish made of fermented vegetables. The vegetables in kimchi include cabbage, radish, cucumber, eggplant, scallions, and chili pepper flakes. It was invented in Korea before 220 A. D. Kimchi is not only good for the taste buds, but also good for the body’s health. Koreans make kimchi to be fermented for a very long time. Not only does it taste good, but it is also good for your body. Let’s learn how to make kimchi. Kimchi is a traditional Korean dish made of fermented vegetables. The ingredients used in kimchi include Chinese cabbage, brine shrimp paste, radish, scallions, garlic, ginger, spring onions, and red pepper. Vinegar, soy sauce, and/or red pepper paste may also be added.  The main ingredient is Napa cabbage. Kimchi is a popular side dish in Korean cuisine. It is served at every meal. Koreans traditionally make kimchi at the beginning of the fall season. The main ingredients for kimchi are napa cabbage, Chinese cabbage, Korean radish, scallions, and garlic.

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