Recipes — Kimchi
Spring Onion Kimchi (Pa Kimchi)
Spring Onion Kimchi, or Pa Kimchi, is a bold, aromatic Korean ferment that celebrates the punchy flavor of fresh spring onions. Naturally probiotic and packed with heat, it’s lighter and sharper than cabbage kimchi — making it perfect as a side dish, condiment, or flavor-packed topping. With GutBasket Kimchi Paste, you can achieve authentic Korean taste effortlessly, full of spice, umami, and gut-loving benefits. Ingredients (for a 1L Fermentation Jar) 400 g spring onions (~1 large bunch, cleaned and trimmed) 30 g carrot (¼ cup, julienned) 15 g ginger (1 tbsp, grated) 10 g garlic (2 tsp, minced) 15 g...
Nappa Cabbage Kimchi (Baechu Kimchi)
Nappa Cabbage Kimchi, or Baechu Kimchi, is the heart of traditional Korean fermentation — a crunchy, spicy, probiotic-packed dish that supports digestion and strengthens immunity. Made with fresh Nappa cabbage, aromatic vegetables, and a tangy Gutbasket Kimchi Paste, it’s a perfect balance of spice, umami, and gut-loving goodness. Whether as a side dish or flavor boost, this kimchi brings a burst of health and heat to every meal. Ingredients (for a 2L Fermentation Jar) 700 g Nappa cabbage (6–7 cups, chopped) 100 g onion (¾ cup, finely chopped) 100 g carrot (¾ cup, julienned) 50 g spring onion (~½ cup, chopped)...
Cucumber Kimchi (Oi Kimchi)
Cucumber Kimchi, or Oi Kimchi, is a quick, crunchy, and refreshing take on the classic Korean ferment. Made with fresh cucumbers, carrots, and Gutbasket Kimchi Paste, it’s light yet flavorful — offering natural probiotics that support digestion and boost gut health. Perfect for warmer days, this quick kimchi brings a zesty, hydrating twist to your plate while keeping your microbiome happy. Ingredients (for a 2L Fermentation Jar) 500 g cucumber (4 cups, cut into sticks) 100 g carrot (¾ cup, julienned) 50 g spring onion (½ cup, chopped) 1 tbsp sea salt (10–12 g) 1 tbsp Gutbasket Kimchi Paste Get...
Cabbage Kimchi (Yangbaechu Kimchi)
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...