Kimchi (Kimchee) Vegan Recipe – Probiotics

Kimchee (kimchi) – Fermented Vegetables – Probiotic

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.

My Recipe


  • 1 head of Green Cabbage (any cabbage with do), washed and cut into bite-size pieces
  • 5 carrots pealed and cut into bite-size pieces
  • 5 celery salks, washed and cut into -bite-size pieces
  • Left over broccoli stems I had, cut into bite-size pieces
  • 3-4 tb sea salt (regular salt will do)
  • 2 tb finely minced fresh ginger
  • 1 1/2 tb finely minced fresh garlic
  • 5 scallions – finely chopped
  • 1 dried red pepper
  • 1 tb cayenne Pepper
  • 1 ts sugar


In a large bowl put 5-6 cups water and 3 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage carrots, celery, broccoli 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.

Kombucha Updated

Remember, a few days ago, I talked about brewing Kombucha and showed how to make it yourself?

Well, I have updated pictures and information to share with you. (Refer the the blog just under this one for definitions)

First off, we bought two different “scobies” from Ebay. We used the same green tea/sugar mixtures for both scobies. The scobies came with starter tea. (Tea that has already had cultures brewing in it)

We have noticed a difference between the two. Here are some pictures and descriptions:

In the 1st jar, the tea has stayed clear, but has produced a lot of yeast cells (AKA- Vitamin B). Also the Mother Culture (the starter scoby) is laying on the bottom of the jar. The next scoby is beginning to form, so everything is looking good.

In the 2nd jar, the tea is quite cloudy and it hasn’t produced much yeast cells yet. The Mother Culture has stayed on top.

The are a lot of factors that effect the tea; Temperature, Light/darkness, how much tea, how much sugar, starter tea, ect… It in NOT an exact science.

We will give it more time to continue to ferment

To Be Continued……

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