Recipes — Cabbage

Cabbage Kimchi, or Yangbaechu Kimchi, is a lighter, faster-fermenting version of the classic Korean kimchi. Made with crunchy cabbage, carrot, and spring onion, it’s bursting with probiotics that nourish your gut and enhance digestion. This mildly spicy and tangy ferment comes together quickly — perfect for those who love fresh, crisp flavors and natural gut support with every bite. Ingredients (for a 2L Fermentation Jar) 600 g cabbage (5–6 cups, chopped) 100 g carrot (¾ cup, julienned) 50 g spring onion (½ cup, chopped) 10 g ginger (2 tsp, grated) 17 g sea salt (1 tbsp) 1½ tbsp Gutbasket Kimchi...

Sauerkraut is a timeless classic — a simple, probiotic-rich ferment made from cabbage and salt. Its crisp texture and tangy flavor make it a perfect side for hearty meals, sandwiches, or even eaten straight from the jar. Fermenting cabbage not only enhances its taste but also boosts its nutritional value with beneficial bacteria. Ingredients (for a 1L Fermentation Jar) 1 medium head of cabbage (approximately 800 g), thinly sliced (core discarded) 20 g sea salt (1 tbsp) 1 clean outer cabbage leaf (for covering) 1 tbsp fennel seeds or caraway seeds (optional) Step-by-Step Recipe Instructions Prepare the CabbageRemove any damaged...