Fermented napa cabbage

Kimchi is a spicy Korean side dish that is traditionally fermented, similar to sauerkraut. It is usually made with napa cabbage along with other vegetables like carrots, onions, ginger, and garlic. Korean chili flakes give it a spicy kick! Kimchi is surprisingly easy to make and so delicious!

Easy, foolproof homemade Sauerkraut. The best food for a healthy gut. 100% natural probiotics, cheap & delicious. Always make your own for optimal fermented benefits. Use it in salads, sandwiches, or sides. I put this sh*t on just about everything!

Recipe: pickled chinese cabbage My good friends know that I have a rule about worrying - I try not to fret about things I have no control over. This comes in handy because I get several medical scans and tests and I generally do not waste an ounce of energy on worrying myself before I get the results.

Korea’s age-old tradition of preserving napa cabbage with salt, gochugaru, and garlic is one of the world’s greatest lessons in lacto-fermentation and community.

Learn how to make kimchi at home with this simple step-by-step guide. This Easy Fermented Kimchi recipe is loaded with spicy and tangy flavors and crunchy texture.

Easy Sweet Kimchi Recipe with napa cabbage and crunchy daikon radishes fermented in sweet apple and plum sauce. #sweetkimchi #kimchirecipe

Pickling this cabbage gives you a fresh twist on sauerkraut.

Don’t you agree? I’ve seen some pretty complicated kimchi recipes out there. First you have to brine the cabbage. Then you brine, separately, the daikon. Then you pour off the brine, re…

So easy, and you'll have enough kimchi for months! This is a vegan kimchi using a 3% brine.

Homemade Korean Vegan Kimchi - perfectly vibrant, spicy, and sour with the hint of umami that will pair extremely well in any buddha bowls and fried rice.