probiotics, gut health, anti inflammatory

Christmas Kimchi


  • 2 small Napa Cabbage (this was around 8 cups) chopped, or shredded, depending on preference
  • 1/4 cup of salt
  • water (for your solution and paste)
  • 2 finely sliced or julienned carrots
  • 1 shredded or finely sliced fennel
  • zest of half a lemon
  • juice from one lemon
  • clove of garlic
  • bunch of rosemary (just the chopped leaves)
  • small bunch of parsley.


  1. Cover your chopped/shredded cabbage in a salty solution. You should have enough water to cove the cabbage and around 1/4 cup of salt. Leave for 2/3 hours.
  2. After soaking rinse your cabbage 2 or 3 times.
  3. Blend your garlic, lemon juice, zest, rosemary and garlic with around 3 cups of water.
  4. Add the carrots and fennel to the cabbage and then add your herbs.
  5. Put your cabbage mixture in a stone or plastic container. Weigh the mixture down so that it remains slightly submerged under the solution.
  6. Leave for 3 to 5 days after which time your seasonal kimchi should be ready to add to seasonal meals.


I’ve made a couple of changed to the traditional Korean recipe in this variation.

The big thing is that there is no spicy kick. I love my spice but this is a Christmas herb variation.

The more minor variation relates to my chopping. Usually kimchi has big chunks of cabbage - here I have shredded my Napa so I suppose this is more of a sauerkraut. They are all variations on a theme - what’s in a name?

First you need to soak your chopped or shredded cabbage in a salty solution. This kills off any nasty bacteria which may be lurking around, they you cultivate your remaining helpful bacteria in the fermentation process.