Recipes from The Retreat - Kimchi

Let’s Talk KIMCHI – The Spicy Superfood Your Gut Will Love!

What is kimchi?

It’s a traditional Korean side dish made from fermented veggies (usually napa cabbage + radish) with garlic, ginger, chili, and sea salt. It’s crunchy, tangy, and a little spicy and it’s packed with gut loving goodness.

Why your gut says “thank you”:

Probiotics – Kimchi is fermented, which means it’s rich in natural probiotics that support a healthy gut microbiome.

Digestive support – Those live cultures help your body break down food and absorb nutrients more efficiently.

Immunity boost – A healthy gut = a stronger immune system (because 70% of your immune cells live there!).

Mood magic – Gut health is directly connected to brain health, and probiotics can actually improve your mood over time.

Your gut is like a garden – and kimchi is the compost that helps the good stuff grow!

Homemade Kimchi (UK Style) Recipe

Makes 1 large jar

Ingredients:

1 large napa cabbage (Chinese leaf)

3 tbsp sea salt (not table salt)

1 tbsp sugar

3 garlic cloves, minced

1 thumb-sized piece of ginger, grated

1 tbsp fish sauce (or soy sauce for vegan version)

1–2 tbsp Korean red pepper flakes (Gochugaru – try an Asian supermarket or order online)

4 spring onions, chopped

1 medium carrot, julienned

Optional: 1 small daikon radish, julienned

Instructions:

1. Prep the cabbage: Cut into quarters, then into bite-size chunks. Place in a large bowl and sprinkle with salt. Massage gently for 5 mins. Cover with water and let it sit for 1–2 hours.

2. Rinse & drain: Rinse the cabbage thoroughly in cold water to remove salt. Let it drain well.

3. Make the paste: In a bowl, mix sugar, garlic, ginger, fish sauce, and gochugaru until it forms a paste.

4. Combine: Toss the cabbage, spring onions, carrot, and (optional) radish with the paste. Use gloves to mix everything really well – the chili can sting!

5. Pack into a jar: Press the mixture tightly into a clean jar, leaving some space at the top. Press down to remove air bubbles.

6. Ferment: Leave at room temperature (out of direct sunlight) for 1–3 days. You might see bubbles – that’s good! Then move it to the fridge, where it keeps for weeks and gets tangier over time.

Top tip: Taste it daily until it reaches your ideal sour/spicy level.