Fruit and Vegetable illustration

We’re using a 2% salt solution method which makes it super easy to adapt to whatever volume of veg or even fruit you are

fermenting. This basic method is applied when fermenting any fruit or veg. You can add some flavour agents such as garlic,

ginger, turmeric, cumin, chilli and herbs or spices to give each ferment more personality. We kept this one simple, just so

you know how it’s done…

Easy Kimchi

Definitely one of our favourite condiments! For those who do not know what kimchi is, it is like a korean style sauerkraut with a wonderful spicy tangy gingery flavour. Goes great with everything, it is packed full of probiotics great for digestion and the immune system. This recipe was developed by Fiona, our wonderful fermenter, through lots of experimenting. Traditionally Kimchi is made using chinese cabbage but we adapted to make it quicker and easier and still taste fab! For a more traditional style kim chi check out the recipe on page x x Its great to make in a big batch as it lasts for a long time and the longer you let it ferment the more healthy gut bacteria start to develop and the flavours just get more developed. This does take time to make but it’s so worth

Takes 10 minutes

Serves 1


  • 1 kg Mixed Veg such carrot, pak choi, chinese cabbage, radish, leek, beet
  • 20 g salt


  • 4 tbsp Tamari
  • 1 tsp maple syrup
  • 25 g rice flour
  • 200 ml water
  • 5 cloves garlic
  • 1/2 onion
  • 1/2 tsp kelp powder
  • 2.5 tbs gochugaru (1 tbsp sweet paprika & 1.5 tbsp chilli powder/ cayenne powder)


  • Roughly chop the veg, remembering it should be bite sized. Put in a large bowl or sauce pan and add the salt and mix well and bash with a saucer for 2 mins. Leave to sit for 1-2 hours or even overnight. Rinse and wash the salt away and put back in the bowl/ sauce pan.
  • Peel the garlic cloves. Add the ingredients for the sauce and blend till smooth. Pour over the already salted veg and add the gochugaru or paprika/ chilli mix and mix well.
  • Add to your jar or vessel for fermentation. Ensure it's submerged under the sauce and natural veg juices as this is a lactic acid fermentation process. Leave to ferment on the counter for 2-3 days until it starts to become more bubbly. Taste and if you prefer it to be more acidic, leave for longer. The longer you leave it to ferment at room temperature the more acidic it will become. Once you are happy with the level of acidity put in the fridge and enjoy for many months or years to follow.

Points of note

  • Check on your kimchi every few days, to make sure that the veg stays submerged in the liquid. Sometimes, the top layer that is exposed to the air can start to go off slightly but don't worry about this, it can simply be scraped off and the underneath layer should still be perfectly fine to eat. Time and temperature are the 2 secret ingredients for fermentation, the longer you leave it ferment the stronger and more acidic the flavour, also the warmed the temperature the quicker it will ferment.


Calories: 993kcalCarbohydrates: 216gProtein: 41gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 8582mgPotassium: 3058mgFiber: 52gSugar: 31gVitamin A: 56730IUVitamin C: 115mgCalcium: 420mgIron: 15mg
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Fruit and Vegetable illustration Fruit and Vegetable illustration

All of our recipes are completely plant-based and include mostly whole foods

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