Fermented Foods 



1 napa cabbage 

1 tablespoon of  salt

2 tablespoon of minced fresh ginger

1 teaspoon of turmeric 

1 teaspoon of paprika 

1 cayenne of pepper 

1 teaspoon of agave 


  1. Separate and wash cabbage leaves thoroughly. Slice into small pieces
  2. Gently massage 1 tablespoon of salt, agave and spices onto cabbage leaves
  3.  Water will start to release from the cabbage to become the brine
  4. Then press your cabbage into a clean jar
  5. Leave an inch at the top of the jar for gas to form 
  6. add a top leaf to protect the kimchi
  7. The cabbage should be entirely covered by the brine.
  8.  Allow the kimchi to sit at room temperature (away from sunlight) for 2-3 days, burping the jar once a day

to relieve pressure

Always use clean, sterilised utensils when enjoying kimchi from your jar

9. After 2-3 days, your kimchi is ready to eat and can be moved to the fridge to store. The

refrigerated kimchi will continue to ferment slowly in the refrigerator over time, becoming

more sour and flavourful with each passing day.



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