My Fist Batch of Vegan Kimchee (pickled vegetables) Probiotics

Kimchee (kimchi)

What is the secret behind the miraculous effects of Kimchee and Kombucha? The Probiotics, the beneficial bacteria we need to have a healthy system.

Trillions of microorganisms of various types reside in the gastrointestinal (GI) tract, from the stomach to the colon. This is also where our immune system sits. Here, deep in your gut, is where your health challenges lay. Our body’s reaction to beneficial bacteria works differently than how it reacts to bad bacteria. The good microbes calm the immune response, not just in your stomach but everywhere, increasing your well-being and protecting you from the harmful bacteria.

Probiotics help treat maladies such as urinary tract infections, bladder infections, irritable bowel syndrome and your over all immunities.

Last night, I started my first batch of Kimchee. pickled vegetables that are a probiotic-rich food. Most Kimchee contains fish oil, but since we are vegans I am leaving that part out.

Here is a recipe I am trying out:


  • 1 lb. of Chinese Cabbage (any cabbage with do)
  • 1 lb of Radish (white, red…(any kind of radish will do)
  • 3 tb salt
  • 2 tb finely minced fresh ginger
  • 1 1/2 tb finely minced fresh garlic
  • 5 scallions – finely chopped
  • 1 tb cayenne Pepper
  • 1 ts sugar


If you are using a small, whole cabbage, cut it in half lengthwise, and then cut it across at 2-inch intervals. If you are using half of a large cabbage, cut it in half again lengthwise, and then crosswise at 2-inch intervals.

Peel the white radish, cut it in half lengthwise, and then cut it crosswise into 1/8-inch-thick slices.

In a large bowl put 5 cups water and 2 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage and radish to this water and dunk them in a few times as they have a tendency to float. Leave the vegetables in the salty water. Cover loosely and set aside for 12 hours. Turn the vegetables over a few times.

Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in another large bowl. Mix well

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well. Put this cabbage mixture into a 2-quart jar or crock. Pour enough of the salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of empty space at the top of the jar. Cover loosely with a clean cloth and set aside for 3 to 7 days.

In the summer, kimchees mature with much greater speed; in the winter, the process slows down unless the central heating is ferocious. Taste the pickle after 3 days to check on the sourness. When it is done to your liking, cover the jar and refrigerate. To serve, remove just as much of the kimchee solids as you think you will need for a meal–a cupful is enough for 4 people–and put it in the center of a bowl. The kimchee liquid in this pickle is left behind in the jar and may be used to flavor stews and soups

Some other Probiotic-Rich Foods are:

  • Kombucha
  • Fermented Vegetables (pickles, sauerkraut & kimchee)
  • Miso


  • Kefir
  • Yogurt
  • Aged Cheese

Any questions? Feel free to ask. Enjoy!!!


%d bloggers like this: