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Kimchi homemade ( at least my style)

Kimchi or Kimchee is a Nice and healthy Korean preparation fermented into containers, and eaten as a side dish with other main preparation. It is usually prepared using all sorts of cabbages, carrots, daikons or radishes, ginger, garlic, spring onions, salt, chilly; it can also find additions of sea weed or dry fish ingredients.

My version is completely vegan.

I’ve managed to buy some organic vegetables:

  1. 300 g Red cabbage
  2. 250 g Radish
  3. 250 g bokchoi
  4. 50 g fresh ginger
  5. 20 g fresh turmeric
  6. 3 cloves of garlic
  7. 3 spring onion
  8. 100g carrot
  9. 1 chilli bullet

Cut, slice and chop vegetables leaving out of these ginger, garlic, turmeric and chilli for the paste.

Now put the vegetables finely sliced into a glass bowl with the brine prepared with 6cups of fresh water and 6 tbsp of sea salt or Himalayan salt. Let them soak for 5-12 hours depending on the thickness of the vegetables ( make sure that they are not too salty, in case they are rinse them for a while).

Strain them and mix them with the paste, then put them into a tall jar and press them down, if you have a weight to put on the top better it will help the pr duct repair sink into the natural extracted brine and help the fermentation. Put a lid on in case you don’t have a weight. But leave sone hair circulation.
Set aside and ferment it from 15 days to as long as you like. Once you are happy with the tartness, store into the fridge. Enjoy and feel your body nourishing it’s self with live food.

I use these tools to make my kimchi:


Fermenting safe tap

Linen cloth or cheese cloth

Love and passion Giuseppe Nasti


  1. […] Kimchi homemade ( at least my style) […]

  2. […] why, this product can be considered a prebiotic and a probiotic, working similarly as sauerkraut, kimchi or kefir water or yogurt too, thanks for the production of lactic acid. This will help your gut […]

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