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Whether you’re a regular kimchi-out-the-jar eater or not, you’re bound to have heard about these fermented vegetables and the wealth of physical, mental, and emotional benefits they offer.

Salty, sour and spicy, these fermented vegetables produce are rich in vitamins A and C and amino acids, helping to boost your mood, counteract inflammation, limit the growth of disease-causing bacteria, control asthma and reduce the risk of allergies.

Although most kimchi available is cabbage, the name is actually just a loose term Koreans use to mean ‘pickle something’ which means that you can get creative with your kimchi: carrots, radishes, brussel sprouts, can all be sliced, seasoned, spiced and stewed into probiotic perfection.

Try out this non-cabbage kimchi recipe using any vegetables in your fridge that are currently undergoing their own fermentation process:

No Cabbage Kimchi


  • 500g crunchy vegetable of choice (e.g. radishes, cucumbers, carrots, or green beans), sliced fairly thinly
  • 3 tbsp kosher salt
  • 1 tbsp organic sugar
  • 10 scallions, cut into thin diagonal pieces
  • 4½ teaspoons crushed red pepper flakes
  • 3 tbsp finely chopped garlic
  • 2 tbsp fish sauce
  • 3 tbsp finely chopped and peeled ginger

What you’ll need:

  • Two medium-sized glass jars (that discarded nut butter jar will do)


  1. Toss vegetables, salt, and sugar into a large bowl. Leave at room temperature for at 1 to 3 hours so that the juices can release.
  2. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss until well coated. Divide kimchi between jars, making sure to distribute liquid evenly and leaving a little headspace.
  3. Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavours will deepen over time.

Note: kimchi can be made 2 months ahead, simply cover and chill. Open occasionally to release accumulated gas.

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