Kimchi is a traditionally fermented vegetable dish from Korea – in this version adapted with Ayurveda principles: featuring fresh turmeric, apple, natural flavoring, and free from animal products. Rich in probiotics, it supports digestion and brings vitality to every meal.
Ingredients (for approximately 1 large jar of 1 liter)
Vegetable Base:
1 napa cabbage (approximately 300 g)
2 carrots
2 onions (1 sliced into rings, 1 for the paste)
2 garlic cloves
5 cm fresh ginger
5 cm fresh turmeric
1 small apple
2 red chili peppers
Seasoning & Fermentation:
2 % salt (e.g., 20 g per 1 kg vegetables)
2 tbsp fish sauce alternative or
2 tbsp soy sauce or
1 tsp miso paste
2–3 tbsp water for blending (optional)
Instructions (approximately 30 minutes active + 2–3 weeks fermentation time)
Prepare vegetables: Cut napa cabbage into approximately 3 cm pieces. Coarsely grate the carrots. Slice one onion into rings. Place everything in a large bowl.
Salt: Weigh all the vegetables and sprinkle with 2% salt (based on total weight). Gently knead with your hands until liquid is released and the vegetables glisten with moisture.
Make the paste: Blend garlic, ginger, turmeric, apple, chili, the second onion, and the soy sauce/fish sauce alternative/miso paste in a blender into a fine paste.
Mix: Combine the paste with the prepared vegetables and massage everything together thoroughly. Taste again – it should taste nicely salty.
Fill the jar: Layer everything into a clean, large glass jar. Press each layer down firmly so the vegetables are completely covered with liquid. Leave approximately 3 cm space to the jar rim. Weight down with a fermentation weight.
Ferment: Loosely seal the jar with a lid (or with an airlock), label it, and let it sit for 5–7 days at room temperature. Then continue fermenting in the refrigerator for 2–3 weeks.
Serving: After 2–3 weeks, the kimchi is ready to enjoy – flavorful, fermented, and probiotic-rich. It keeps for several months in the refrigerator.
Ayurveda Tips:
Constitution: Vata and Pitta individuals should enjoy kimchi in smaller portions, ideally combined with a bit of ghee or oil. Kapha types benefit especially from its stimulating, digestion-supporting effects.
Preparation tip: For sensitive stomachs, use slightly less chili and garlic.
Usage: Ideal as a side dish to Kitchari, dal, or grain dishes.
Nutritional Values per Serving
| Nutrients | Amount | % NRV* |
|---|---|---|
| Calories | 45 kcal | 2.3% |
| Protein | 1.2g | 2.4% |
| Carbohydrates | 8.1g | 2.7% |
| Fat | 0.5g | 0.7% |
*Based on a 2000-calorie diet
