Fermented Foods

How to Make a Kimchi + Sauerkraut Fusion at Home


How to Make a Kimchi + Sauerkraut Fusion At Home

Recipe by Kelsey ByeCourse: Fermented FoodsCuisine: KoreanDifficulty: Easy


Prep time



This spicy and delicious ferment is loaded with flavor and texture. Ferments for 21 days.


  • 500 grams green cabbage

  • 200 grams filtered water

  • 75 grams carrots or daikon, julienned

  • 30 grams green onions, chopped

  • 20 grams unrefined sea salt

  • Kimchi spice blend:
  • 455 grams gochugaru chili flakes

  • 300 grams minced garlic

  • 100 grams ginger powder

  • 75 grams dried kelp


  • Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
  • Remove the outer leaves of your cabbage and rinse with cool water. Chop the cabbage to your desired thickness. Chop the carrots and onions.
  • Set your scale on a flat surface and set it to weigh in grams. 
  • Place bowl on scale and tare/zero the scale. Add the designated amounts of chopped cabbage, green onions, carrots, salt and kimchi spices.
  • Mix all of the ingredients with your hands until the cabbage becomes wet.
  • Add 200 grams of filtered water to the bowl. Mix everything well.
  • Starting with the liquid, add the entire contents of the bowl into a mason jar, and pack everything down using a tamper, wooden spoon or your hand.
  • Place a glass fermentation weight in the jar, submerging the cabbage pieces and weight fully into the liquid. Secure the solid lid to the mason jar.
  • Let ferment at room temperature for 21-28 days. Burp the jar daily during the bubbly phase.
  • After 21-28 days, move jar to the refrigerator. When cold, you’re ready to enjoy!

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