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Spicy Kimchi

Spicy Kimchi

Studies show that consuming kimchi has a beneficial effect on gut bacteria. A raw and unpasteurised fermented probiotic food.

It is easy to make and as little as one tablespoon a day offers benefits to the gut microbiome.



  • 1 white cabbage
  • 3 organic carrots
  • 1 bunch of spring onions
  • 1 bunch of radishes
  • 2 inches of ginger
  • 4 cloves of garlic
  • 2 tablespoons of Aleppo chilli flakes (or other medium heat)
  • 6 teaspoons of sea salt


Finely slice the cabbage and spring onions, grate the carrots, radishes, ginger and garlic.

Stir everything together in a large roasting tray along with the chilli flakes. Using a potato masher, mash all the ingredients for 5 minutes. Liquid will come to the surface and then leave for one hour.

Use a large pickling jar with a screw lid and pack all the ingredients in to it, pushing down with the end of a rolling pin until liquid comes above the vegetables.

Leave the jar at room temperature with the lid on, but not fully turned, on the worktop for 3 days.

Don’t worry if you hear some hissing noises. This is it fermenting!

Put in the fridge where it will last for about 2 weeks.

Enjoy a few tablespoons a day as a side dish.


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