Recipe type: Appetizer, Side-dish, Lacto-fermented
Cuisine: Korean, German
Prep time: 
Total time: 
Serves: 1 quart jar
A child of two worlds and two different lacto-fermentation cultures! Great when you can not find fresh Napa cabbage. If you want a vegetarian version, skip the anchovy and fish sauce.
  • 1 head of organic heirloom cabbage
  • ¼ cup sea salt
  • ¼ cup of ko choo kah rhoo (korean red pepper flakes)
  • 1 tablespoon of fresh ginger, minced
  • 3 garlic cloves, peeled
  • 3 green onions, sliced
  • 2 tablespoons of fish sauce
  • ⅔ anchovy fillets
  • ½ organic apple (very ripe)
  • ½ organic pear (very ripe)
  • 1 medium organic sweet onion
  1. Trim the cabbage, then chop into medium sized pieces. (2/3")
  2. Put cabbage in a large bowl.
  3. Dissolve salt into a cup of lukewarm water.
  4. Pour brine on the cabbage, and toss until evenly coated.
  5. Put a weight (plate/bowl) on the cabbage and let sit from 4 to 12 hours. (I usually do this in the evening then let it sit overnight)
  6. The salt will wilt the leaves and make them soft.
  7. Now rinse the cabbage well in a colander, until the brine is removed.
  8. Return cabbage base to the large bowl.
  9. Now you can prepare the rest of the ingredients.
  10. In a food processor place ginger, garlic, green onions, pepper flakes, fish sauce and anchovy filets. Blend until roughly chopped and blended.
  11. Add this mixture to the cabbage and blend in well.
  12. You might want to use gloves if you are using your hands, as pepper flakes can burn sensitive skins.
  13. Now place cleaned and trimmed apple, pear, and onion in food processor, and mix until pureed. The fruit will add sugar to feed the fermentation process naturally.
  14. Add the fruit blend to the cabbage and mix well until completely blended.
  15. You kimchikraut is almost ready!
  16. Now you can bottle it up in sterilized quart jars. Do not fill jars to the top as fermentation will expand the contents!
  17. The kimchikraut needs to sit at least 24 hours at room temperature before going into the fridge.
  18. It can be eaten after about a week, and will last about a month in the refrigerator.
Recipe by The Nourished Caveman at