Recipes — 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)...

Raw Mango Kimchi, or Mang-go Kimchi, is a bold, punchy fusion of Korean fermentation and Indian flavors. Combining the sharp tang of raw mango with crunchy vegetables and Gutbasket Kimchi Paste, this ferment is rich in probiotics and antioxidants. It’s a zesty, summer-perfect kimchi that excites the palate while supporting a healthy, balanced gut. Ingredients (for a 2L Fermentation Jar) 700 g raw mango (5 cups, julienned) 100 g carrot (¾ cup, julienned) 100 g cucumber (~¾ cup, julienned) 50 g onion (⅓ cup, julienned) 50 g spring onion (½ cup, chopped) 30 g sea salt (1½ tbsp) 2 tbsp...