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Fermentation Frenzy

See how easy it is to ferment at home!

Make kimchi and sauerkraut with me in my kitchen with a few simple ingredients, a few jars, and less than an hour of your time. Your future self will thank you and ferments make a thoughtful and special gift for those you love!

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Resources from the class:

What was referred to as lentil sausages are indeed not made from lentils at all, sorry about that! What I was referring to comes from Green Kitchen Stories. Find the inventive recipe here or in their book The Green Kitchen: Vegetarian Everyday (page 151) which has so many more amazing plant-based recipes to discover too!

Check out:

Ferment by Holly Davis – an Australian fermentation whiz!
The Art of Fermentation by Sandor Katz – an icon!
Noma Guide to Fermentation by David Zilber / Rene Redzepi – true genuises!



  • 1 Napa cabbage approx. 1 kg
  • 1 small daikon (sub with 1 extra carrot)
  • 2 large carrots
  • 3-4 spring onions
  • 1 small apple
  • 35 g ginger
  • 3 cloves garlic
  • 2 ½ tbsp crushed red chili flakes, about 13g
  • 2 tbsp good-quality sea salt, 25g


  • 1 large glass jar
  • 1 large bowl
  • knife + cutting board
  • food processor or mortar / pestle


  • Wash all veggies. Chop cabbage into bite-sized chunks, julienne or grate carrots, daikon (if using), and apple. Slice green onion. Place all vegetables in a very large bowl.
  • In a food processor blend ginger, garlic, and chili until well combined. Add this mixture to the bowl of vegetables along with the salt.
  • Mix and vigorously massage all ingredients together until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. The vegetables at this point should have lost much of their volume. If desired, let the bowl sit out at room temperature for a few hours, massaging once or twice more. Season to taste.
  • In a large, sterilized jar (or several small ones), pack in the vegetables trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for carbon dioxide. Cover the jar with a loosely with a lid, or make sure to open it periodically to release any pressure that may build up.
  • Leave the jar on the counter for 2-4 days. It's smart to place it on a plate or bowl as it might bubble / leak onto the counter — whoops! You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and again. Once the flavour is to your liking, seal the jar and place in the fridge. Keeps for several months.


This is the halved recipe from the blog. Check out the full recipe and notes here!
*Tip: After removing kimchi from the container to eat, push the remaining back down to keep most of the cabbage submerged in the liquid — this will help keep it fresher for longer!