(recipe from Nourishing Traditions)


Kimchi is a blend of vegetables, herbs, and spices that are blended together to make a ferment. The finished product is slightly spicy and has a delicious flavor combination of all the ingredients. This is a fermented food that is typically found in Asian/Korean cuisine but now can be found prepared in most health food stores or Whole Food Markets.

Kimchi is very rich in probiotics and aids with the digestive process if eating with a meal. For best results, eat a golf ball size to ½ cup with a meal daily.

Enjoy! Jeulgida (Enjoy spelled out in Korean)



1 head Napa cabbage (cored and shredded)

1 bunch green onions (chopped)

1 cup carrots (grated)

½ cup daikon radish (grated) this is optional

1 TBSP freshly grated ginger

3 cloves garlic, peeled and minced

½ teaspoon dried chili flakes

2 TBSP salt (use Real Salt, Celtic, or Himilayan salt)


Place vegetables, ginger, garlic, red chili flakes, and salt in a bowl and pound with a meat hammer or wooden pounder to release juices from the veggies. Place contents in a clean, glass quart-sized mason jar and press down firmly with a wooden pounder until the juices come to the top of the cabbage.

The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.

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