Spicy Fermented KimChi

| 25 November 2014

Not so long ago our parents and grandparents grew their own food, cultured it seasonally to both provide themselves with plentiful of friendly bacteria required for vitality and thriving, and to preserve seasonal delicacies for winter.

The culture of fermented foods runs deep in our veins and it is one of the key essential aspects in reclaiming our health and thriving in a modern society that is so cut off from its original food sources and habits.

Culturing food is simple, hands-on, *empowering* and experiential.

Fermentation methods provide essential probiotic health which our society is so deprived of. It literally regenerates our *culture* (in all meanings of the word). It also naturally restores community by perpetuating sharing, food swapping, slow food preparation, and effortless giving.

This week we are sharing Joel’s favourite superfood Kim-Chi recipe.

Here’s a project for you: get over to our blog and bookmark it for your next cultured kitchen session 🙂

Spicy Superfood Kim Chi

feel free to make a bigger batch!
(makes approx 1-1.5 L of kimchi)


  • 1/2 cabbage
  • 2 TBLS unprocessed sea salt
  • 2 hot chillies
  • 30g arame seaweed
  • 2 red onions
  • 4 cloves of garlic
  • 1-inch ginger
  • 1/4 (quarter) cup coconut sugar
  • 4 TBLS goji berries
  • 1/2 carrot
  • 1/2 daikon (optional)
  • 1 red pepper
  • 1 cup of water



Chop or mandoline the cabbage. In a big mixing bowl mix cabbage and salt and massage well. Add sliced red pepper, carrot, daikon, 1 sliced red onion, arame seaweed & goji berries.

In a blender make a sauce with the rest of the ingredients (1/2 cup of water, chillies, ginger, 1 red onion, garlic, coconut sugar). Massage the sauce into the salted cabbage mix.

Sanitize your jar by boiling it in water for 10 minutes or placing it in a hot oven for 3-5 minutes. Stuff the spicy kimchi mix into glass jars or clay crock. Pour extra 1/2 inch of water on top to make sure all ingredients are submerged.

Clean the sides of the jar and close. Keep in a dark, dry place for 1-3 weeks. Enjoy!