My Easy Homemade Kimchi

Whenever I bring home fresh ginger, I immediately think of making kimchi! I prefer making my own because most store-bought versions contain preservatives and sugars that I’d rather avoid.

This is my own “crazy” version, and it’s been a family favourite for many years. It’s simple, adjustable for spice level, and full of gut-loving probiotics.

Ingredients:

• 2 Napa cabbages

• 1 fresh ginger root, peeled and julienned (or 2–3 drops dōTERRA Ginger essential oil)

• Hot chili peppers, chili paste, or Korean chili powder (adjust to your preferred spice level)

• Chopped shallots (optional – my kids prefer less)

• ½ cup Pink Himalayan salt

Directions:

Step 1: Salting the Cabbage

Clean and cut the cabbage into bite-sized pieces. Place it in a large glass mixing bowl (you may need two bowls). Sprinkle the salt over the cabbage and mix thoroughly so every piece is coated. Cover the bowl and leave it in the fridge overnight.

Step 2: Rinsing & Seasoning

The next day, tip the salted cabbage into a strainer and rinse well under cold water to remove excess salt. Taste a piece — it should not be too bland or overly salty. Squeeze out as much liquid as possible, then return the cabbage to the glass bowl.

Add the julienned ginger (or 2–3 drops of Ginger essential oil), chopped shallots (if using), and chili peppers or chili paste. Mix everything evenly. Taste and adjust seasoning — add a little more salt or spice if needed. Remember, the flavour will continue to develop and get stronger during fermentation.

Pack the mixture firmly into clean mason jars (it usually fills about 3 or more jars). Seal the jars tightly and place them in the fridge for at least 3 days.

Step 3: Fermenting & Serving

After 3 days, taste the kimchi. It should have developed a pleasant sour tang and the salt will have soaked in nicely. If it needs more time, leave it for another day or two.

If it ends up a little too salty, simply add a squeeze of fresh lemon juice when serving — it balances beautifully.

How We Enjoy It

I love serving homemade kimchi with rice dishes. It also makes a delicious kimchi soup — just add some stock, extra vegetables, and meat if you like.

Why It’s So Good for You

Cabbage is packed with vitamins C, A, and K, plus calcium, potassium, and other minerals. Ginger is warming and helps boost immunity. Best of all, this fermented kimchi is a wonderful natural source of probiotics that support gut health.