Fermented Food Recipes

How to Make a Kimchi + Sauerkraut Fusion at Home


Ok, so. This actually isn’t kimchi or sauerkraut. This recipe is kind of like if kimchi and sauerkraut had a baby. It’s flavorful and fun, and so-not intimidating for fermented food newbies. But, remember! There is more to fermentation that just kimchi and sauerkraut. Check out ALL of our fermented food recipes for more fermentation inspiration.

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. This recipe calls for measuring in grams, which requires a kitchen scale. Don't have one? This is the Escali Digital Food Scale that I use now. I love it!


  • 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!


  • Don't forget to take pictures and please share your creations with us @beniciafermentory

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