Living Foods: Fermenting Kimchi made easy

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles



The batch of Kimchi was ready to test out today!  It has a fabulous flavour that may be milder than most.  I imagine fermenting it longer would increase the tang of it.  However I was too excited to try it.  It fermented for two weeks.

Previously I didn’t embraced Kimchi recipes due to the  intimidating process described in the recipes passed on to me.  I came across this simple recipe when looking for simple sauerkraut recipes that seem like it was worth trying out.


  • 3 cups Napa cabbage shredded
  • 3/4 cups of shredded carrots
  • 1/2 cup minced onion combined with chopped green onions
  • 1 teaspoon minced ginger root
  • 1/2 teaspoon red pepper flakes
  • 2 large minced cloves of garlic
  • 1 tablespoon sea salt (I have been using pink Himalayan Sea Salt)
  • 2 tablespoons of juice from fresh lemon

I had these ingredients handy yet found I didn’t stick to the recipe due to volume.  The recipe called for four cups of shredded cabbage however that was too much for the container I intended to use.  I adjusted the recipe which seems to have not mattered with the end product.

Add ingredients into bowl and mix well with salt.  Let ingredients sit and rest in salt for up to 30 minutes to let juice form that will become the brine for the Kimchi.  Use potato masher and press ingredients to release more brine before pushing down into a mason jar.  I used a wide mouth 750 ml mason jar.  With kitchen tools on hand these ingredients where added to the jar was pressed  down until the brine covered it.   Some add weights to the jar to keep the ingredients under the brine however I didn’t find it necessary for this batch.

*I did use special lids for the mason jars that have made this simple.

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*Here are the lids I purchased.  It came with a pump to burp the jars that makes it easy and  efficient.