Beautiful fermented kimchi. It’s a spicy Korean staple known for its probiotic properties and rich nutritional value. One serving of kimchi provides a person with over half of the recommended vitamin C per day, as well as vitamin A, carotene, vitamin B1, iron, calcium and dietary fibre. It’s a nutritional knockout that is so easy to incorporate into your meals!

I began with a small recipe in order to adjust any ingredients for taste. It tasted perfect, so feel free to double or triple the recipe!

It was difficult for me to find the traditional Korean salted shrimp, so I subbed fish sauce and miso paste instead. If you do find the salted shrimp, just remove the miso paste and add 1 tablespoon of the shrimp paste.


  • 1 large head napa cabbage, cut lengthwise into quarters
  • 1 small daikon radish/lo bok, sliced into matchstick pieces
  • 8 scallions, roughly chopped
  • kosher salt
  • 8 cloves garlic
  • 1 knob ginger, peeled
  • 1/2 cup Korean chili powder (kochukaru)
  • 1 tablespoon miso paste
  • 1/4 cup fish sauce
  • 1 tablespoon sugar


  1. Roughly clean the cabbage and remove any bad leaves. Cut lengthwise down the middle and again to make quarters.
  2. Spread kosher salt evenly on and in between the leaves, and begin to massage into the leaves. Cover with plastic wrap or a dishcloth and set aside for at least 8 hours or overnight, until the leaves begin to soften and wilt.
  3. Place a colander in the sink, drain the cabbage, and begin to rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium sized bowl.
  4. Add the scallions and radish to the bowl with the cabbage.
  5. Combine garlic, ginger, chili powder, miso paste, fish sauce, and sugar into a food processor or blender. Process until a paste begins to form, about 30 seconds.
  6. Add the paste to the cabbage and mix until evenly coated.
  7. Transfer to clean, airtight jars and allow to rest at room temperature for 1 day. Open the jar to release the gas and then tightly seal the jar and keep in the fridge for at least 2 more days to ferment. It is best to consume after 7 days in the fridge.
Becky Bayda
Becky is completing her education towards Holistic Nutrition and is focusing her research on mental health and sports. She uses her blog to help share her vision and knowledge, which focuses on restoring balance and empowering people through wholesome living.