Gut-loving Kimchi

This traditional Korean side-dish is bursting with gut-loving goodness, as the vegetables are fermented and full of beneficial bacteria! Add more red pepper flakes for a fiery kick and store it in the fridge in an airtight jar to consume for up to 3 months.


1 large Chinese cabbage (napa cabbage)

5tbsp sea salt

6 whole garlic cloves, peeled

1tbsp ginger paste

2tsp sugar

½ cup daikon, chopped (find this in Asian grocers)

2tbsp fish sauce

2tbsp Korean red pepper flakes (gochugaru)


  1. Chop the cabbage into small pieces and place it into a bowl, then cover it with salt and toss.
  2. Cover the cabbage in cold water and let the salt dissolve, then cover the bowl with a plate to submerge the cabbage and let it sit at room temperature for a few hours (or overnight if you have the time!)
  3. Drain the cabbage and save the salty brine, then put the cabbage back in the bowl and add the daikon.
  4. Place the garlic cloves, ginger, sugar, gochugaru, and fish sauce into a food processor and blend into a paste.
  5. Wearing gloves, cover the vegetables in the paste until coated.
  6. Pack the coated vegetables into a jar with an airtight lid, leaving a small gap at the top for the juices to be released. Add some of the excess brine to cover the vegetables and close the lid. Store for around 3 days to allow the vegetables to ferment.
  7. Check the kimchi daily and press down the vegetables to ensure they’re submerged in the brine. Store in the fridge and consume for up to 3 months! The kimchi will continue to slowly ferment in the jar and become more flavoursome.

Tip: When fermenting, place the jar on a dish/plate to catch any excess juices.