Spicy, Simple Kimchi


1 head of organic green cabbage

1/2 head of organic red cabbage

½ cup shredded ginger root

1 organic granny smith apple, chopped

7 spring onions, chopped

1 clove organic garlic, minced

2 leeks, chopped

2 organic carrots, shredded

1 jalapeno pepper, sliced

1 TB turmeric, ground

½ TB cumin, ground

3 TB red pepper flakes

Sea salt, to taste

1-2 cups filtered water

3 TB raw apple cider vinegar

Coconut nectar, to taste

2 probiotic capsules, open and pour in

 To Make:

Chop, shred, mince and more- put all the produce & spices in a large bowl & mix together well.

Line up 3-4 mason jars or a large mason jar and pack the produce into each one. Keep pushing the produce down until it is packed as tight as possible and until there is roughly 1/2 inch remaining on the top.

In a small bowl, mix together the vinegar, nectar, probiotic and water. Pour this mixture into each jar and leave 1 1/2 inches at the top.

Shake each jar or the big jar well and store in a cool, dark place for 4-5 days. You can leave it out if it is not strong enough for you. Then, place it in the refrigerator. Kimchi lasts for about a month once refrigerated.

RecipesAshley Pettit