My Kimchi Recipe for Healthy Skin and Gut Health

I read somewhere that if you are not eating your skin care, then what are you doing? And that question knocked me on the head and I felt like I woke up to a big realization that we were scammed into buying things to cover our faces and prescribed medicines that only mask our problems. As someone that struggles with acne due to my body having poor detox and slow drainage pathways, I discovered that I cannot eliminate my skin issues with just creams and medication. I needed to start healing my body from the inside. So this is when I looked to other cultures around the world like Korea to uncover what people outside the western diet did to maintain their health.

Image Source: https://www.realsimple.com/beauty-fashion/skincare/korean-skincare-hacks

Korean skin is very well known so I decided to do some research to learn their beauty tips and sure enough I came across one of the main reasons for their flawless skin. They eat Kimchi regularly.

Kimchi, a traditional Korean fermented vegetable dish (usually made with cabbage, radishes, and a variety of seasonings), offers several health benefits!

Now for my Recipe!

Remember always use clean hands and materials

when making fermented goods!

Nutritional Value (per serving of 1 cup, based on about 4 servings):

Materials: 

Salt Bath

¾ of Water a Large Container 

Large Container with a Lid

1.5 Cups of Sea Salt

Kimchi Ingredients:

1 Small Chopped or Shredded Cabbage

2 Sliced Carrots

Optional: 3 Sliced Raddishes

Kimchi Flavoring - Add to a Blender

2 cm of Peeled Ginger

3 Peeled and Chopped Sweet Pink or Red Apples

Optional: 1 TBS of powdered Paprika for spiciness 

1 TBS of brown sugar

Optional: 2 TBS of blended Raw Shrimp or Fish Paste

Step 1 prepare a salt bath

Use a large plastic durable container with a lid and fill it 3/4 of the way with filtered water and add 1.5 cups of Sea salt. Stir in the salt with a paddle to fully dissolve the salt. 

(The salt matters! The fermentation process must be with sea salt. Any other salt has other components that affect the fermentation process)

Step 2 Chop a small- medium sized cabbage 

You can slice it as thin as you wish. Make sure the leaves are completely separated from each other. Now add the cabbage to the salt bath to soak for 6-8 hours.

Step 3 Drain the Cabbage using a colander 

The cabbage will be ready to drain once if feels more flexible and after 6-8 hours. Once drained, rinse with water thoroughly by turning over the cabbage with your hand while rinsing. Set the colander with the cabbage aside to drain over the sink for 15 minutes. 

Step 4 Make the flavoring

Add Into a blender: 3 chopped and pealed sweet red or pink apples, One 2 cm piece of peeled raw ginger, 3 TBS of Sea Salt, (optional) 1 TBS of powdered Paprika for spiciness, and 1 TBS of brown sugar. Blend in the blender until is like apple sauce and combine thoroughly with the cabbage in the big container by mixing with your clean hands.

Step 5 Add filtered water and other optional ingredients 

I add just enough water to barely cover the cabbage. Too much water will water down the flavor and affect the fermentation process. I usually just add two medium sized sliced thin and peeled carrots. Sliced Radishes and blended raw shrimp or fish sauce are more traditional Korean ingredients you can add but they are optional.

Step 6 Add a weight and let it ferment for 3-5 days

Store Your Kimchi in a dark and dry place out of direct sunlight!

I use a square container and then I use a clean circular plate up side down as a weight to push down on the top of the kimchi. This weight is essential for ensuring that the ingredients stay submerged during fermentation. As bubbles begin to appear, this will raise the kimchi. So each day you need to press down the plate weight to remove air pockets and resubmerge the cabbage. 

Each day you can check the taste of the kimchi and mix it with your hand to help blend the flavor. Make sure to press down on the plate to remove air. I keep the lid of the container on top of the container during fermentation but I do not close it because the bacteria needs oxygen to ferment. 

You will know fermentation is taking place by the bubbles. And your kimchi should be ready from day 3-5. When you decide you like the taste, it is ready. It should taste like a sweet and tangy sauerkraut.  

Store your kimchi in a container with the lid sealed shut to avoid spills in your the fridge for up to 6 months!

May this recipe help you on your healing journey ✨💖

With Love,

-Jaslyn