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Easy Homemade Kimchi Recipe: Gluten-Free, Dairy-Free, and Sugar-Free

Introduction to Fermented Foods for Gut Health

Fermented foods have long been celebrated for their health benefits, particularly in enhancing gut health. The natural process of lacto-fermentation involves beneficial bacteria, such as Lactobacillus, converting sugars and starches into lactic acid. This not only preserves the food but also creates probiotics—live microorganisms that provide numerous health benefits when consumed. Regular consumption of fermented foods like kimchi, sauerkraut, and kefir can significantly improve the balance of good bacteria in the gut, leading to better digestion, reduced inflammation, and enhanced nutrient absorption.

foods to promote good gut health

The Immune-Boosting Power of Fermented Foods

In addition to promoting gut health, fermented foods are a powerful ally for the immune system. A significant portion of the immune system is located in the gut, where it interacts with the microbiota—the community of microorganisms living there. Probiotics from fermented foods help maintain a healthy microbiota balance, which in turn supports immune function. These beneficial bacteria can boost the production of antibodies and strengthen the body's natural defenses against pathogens. Including fermented foods in your diet can help you stay healthier and more resilient to infections.

By incorporating fermented foods like this easy homemade kimchi into your daily diet, you can enjoy delicious flavors while reaping the numerous health benefits. This gluten-free, dairy-free, and sugar-free kimchi recipe is not only easy to make but also an excellent way to support both your gut health and immune system naturally. 


foods to promote good gut health

Easy Homemade Kimchi Recipe

What you'll need:

  • 1 medium napa cabbage
  • 1/4 cup sea salt
  • 4 cups water
  • 2 medium carrots, julienned
  • 5 green onions, chopped
  • 1 daikon radish, julienned (optional)
  • 1 apple or pear, grated
  • 1 small onion, grated
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2-3 tablespoons Korean red pepper flakes (adjust to taste)
  • 1 tablespoon gluten-free tamari or coconut aminos (optional, for extra umami)

How to make it:

  1. Prepare the Cabbage:

    • Cut the napa cabbage lengthwise into quarters, then cut out the core.
    • Chop the cabbage into bite-sized pieces.
    • In a large bowl, dissolve 1/4 cup of sea salt in 4 cups of water. Add the cabbage to the saltwater and let it soak for about 1-2 hours, tossing occasionally.
  2. Rinse and Drain:

    • After soaking, rinse the cabbage thoroughly under cold water to remove the excess salt. Drain well and set aside.
  3. Prepare the Vegetables:

    • While the cabbage is soaking, julienne the carrots and daikon radish (if using), and chop the green onions.
  4. Make the Kimchi Paste:

    • In a large mixing bowl, combine the grated apple or pear, grated onion, minced garlic, minced ginger, and Korean red pepper flakes. Mix well to form a paste.
  5. Combine Everything:

    • Add the drained cabbage, julienned carrots, daikon radish (if using), and chopped green onions to the bowl with the kimchi paste. If using, add the gluten-free tamari or coconut aminos for extra umami flavor.
    • Using your hands (you may want to wear gloves), mix everything together thoroughly, ensuring the paste coats all the vegetables evenly.
  6. Pack the Kimchi:

    • Pack the kimchi mixture tightly into a clean glass jar or fermentation container, pressing down to remove any air pockets. Leave about 1 inch of space at the top of the jar for expansion during fermentation.
  7. Fermentation:

    • Seal the jar loosely and place it in a cool, dark place to ferment. Allow it to ferment for 1-5 days, depending on your taste preference. Check the kimchi daily, pressing it down with a clean spoon to keep the vegetables submerged in the brine.
  8. Taste and Refrigerate:

    • Taste the kimchi after a few days. Once it reaches your desired level of fermentation, transfer the jar to the refrigerator. The kimchi will continue to ferment slowly in the fridge and develop more complex flavors over time.
Pairs perfectly with Organic Pharmer's Pharmer Bread. Toast up a slice of this delicious nutty high fiber and plant based protein bread, spread some Pharmer Cheese and top with your new homemade kimchi! YUM!


Enjoy the Benefits of Homemade Kimchi

Making your own kimchi at home is a rewarding and healthful endeavor. This easy, gluten-free, dairy-free, and sugar-free recipe not only offers a delicious way to enjoy this traditional Korean dish but also provides a host of health benefits. Fermented foods like kimchi are excellent for promoting gut health and boosting your immune system, thanks to the beneficial probiotics they contain. By incorporating this homemade kimchi into your diet, you can enhance your digestive health and support your body's natural defenses, all while enjoying a flavorful and versatile addition to your meals.

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