Probio7 Life Kimchi

Kimchi is a Korean side dish of fermented vegetables.

How to kimchi/kraut

Kimchi can be made with a variety of vegetables with cabbage and radish being traditional, and with varying levels of spice. We recommend starting with the following and adjusting to taste: • 1 large Chinese leaf cabbage, washed and sliced • 50g salt • 4 garlic cloves, peeled • 20g,fresh ginger, peeled and sliced • 20g gochugaru (Korean chilli flakes) • 150g Chinese radish, peeled and sliced • 5 spring onions, chopped • 1 carrot, peeled and sliced. To learn why fermented foods such as kimchi are great for your gut, read the article below.

See article
  • Grind the garlic, chilli and ginger in a pestle and mortar until they form a paste.
  • In a bowl, add the remainder of your ingredients and the paste. Mix well
  • Transfer the mixture to your 500ml pots
  • Add 400ml of water to the yogurt maker, add in the pots with the prepared ingredients. Add the lids to your pots and then close the lid of the machine
  • Select the kraut/kimchi function on the machine and press confirm
  • The kimchi can be consumed immediately
  • Tip: If using this function to make sauerkraut, we recommend starting with • 1kg very firm, pale green or white cabbage, washed, cored, sliced • 3 tbsp flaky sea salt • 1/2 tsp caraway seeds • 1/2 tsp peppercorns

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