Recipes — Kimchi
Apple Kimchi (Sagwa Kimchi)
Apple Kimchi, or Sagwa Kimchi, is a delightful fusion of sweet, sour, and spicy flavors. This quick-fermenting kimchi combines crisp apples, honey, and Gutbasket Kimchi Paste for a refreshing probiotic boost. Lightly tangy with a hint of sweetness, it’s a perfect beginner-friendly ferment that adds a bright twist to your gut health routine — ideal as a side, salad topping, or snack on its own. Ingredients (for a 2L Fermentation Jar) 600 g apples (about 4½ cups), chopped into cubes with skin on 30 g green onion (¼ cup, chopped) 2 tbsp honey 2 tsp sea salt (5 g) 1...
Raw Mango Kimchi (Mang-go Kimchi)
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...
Radish Kimchi (Kkakdugi)
Radish Kimchi, or Kkakdugi, is a beloved Korean ferment known for its crunch, spice, and tang. Made from cubed white radish coated in Gutbasket Kimchi Paste, this probiotic-rich recipe is as vibrant as it is beneficial. It supports digestion, strengthens gut flora, and adds a zesty, crunchy kick to your meals — perfect alongside rice, parathas, or soups. Ingredients (for a 1L Fermentation Jar) 700 g white radish (5 cups), cut into 1–2 cm cubes 100 g carrot (¾ cup, julienned) 50 g spring onion (½ cup, chopped) 10 g ginger (2 tsp, grated) 25 g sea salt (1¼ tbsp)...