Baechu Kimchi flavoured sauerkraut ๐Ÿ”ฅ

Your gut will love this!

Rating: 4.5 out of 5.

(Cooking Time: 2hrs)


  • One medium Chinese leaf
  • Four spring onions
  • One large carrot
  • 1/2 a teaspoon of minced ginger
  • Four large garlic cloves
  • Three tablespoons of fish sauce
  • 30 – 50g Korean red pepper flakes
  • One large Korean pear or apple


  • Wash and dry the chinese leaf throughly.
  • Cut the cabbage into bitesize pieces.
  • Place them in a large bowl and saturate them in salt only. Add a palm full of sea salt.
  • Bind the sea salt into the cabbage pieces using your hands.
  • Cover the bowl and let the cabbage sit for 2 hours.
  • Blend the carrot, garlic, ginger and spring onions to a somewhat smooth but chunky paste.
  • Add it to a seperate bowl and use a spoon to mix in the red pepper flakes and fish sauce. If you are sensitive to smells, the fish sauce can be excluded from the recipe.
  • Heavily rinse the cabbage until it is no longer salty in taste. Do not be afraid of squeezing and tossing the cabbage to get all the excess salt out.
  • Drain the water from the cabbage.
  • Using gloves, bind the paste into the cabbage.
  • Remove the rubber seal from the jar and keep it in a safe place for another use. Beware the jar must be the correct size for the kimchi mix. Do not overfull or underfull the jar. As it could lead to the jar exploding and overflowing with juices or lead to the cabbage getting mouldy.
  • Add the mix into the jar. Fill up to 3/4 of the jar.
  • Press the cabbage to the bottom using your fists or a utensil, till the juices are on top and the cabbage is tightly packed to the bottom. This creates an anerobic enviroment for the sauerkraut to ferment without getting mouldy.
  • Close the jar and leave it in room temperature for a week or two to ferment. Do not open the jar during this period.
  • Over the days, there will be small air bubbles, this is the carbon dioxide produced from the fermentation process. This is a good sign that the sauerkraut is getting tangy and should be ready to eat.
  • Once you open the jar store it in the fridge for up to a month.


Baechu Kimchi flavoured sauerkraut is amazing for gut health as it’s packed with healthy strains of good bacteria such as Lactobacillus. If you want to improve your microbiome, the most beneficial time to eat this is in the morning. You could make a kimchi omelette or a healthy breakfast bagel with a few pieces of kimchi inside. It is amazing!

Thank you for reading!

Lots of love,

Shanice Harris

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