Ginger Tumeric Kimchi

by Vanessa Jaich

If you’ve never tried to make Kimchi, or you’ve made it a thousand times, this recipe is easy, delicious and compliments every dish imaginable. The ginger stimulates the secretion of stomach acids and therefore aids digestion. The lacto-fermentation process produces various strains of probiotic bacteria that promote gut health. The cabbage provides fiber with high levels of nutrients whereas the ginger and tumeric have powerful anti-inflammatory and antioxidant effects on the body. The combination of ingredients below are packed with a range of vitamins such as vitamin A, vitamin B1, vitamin B2 and vitamin C. It is also rich in essential amino acids and minerals such as iron, calcium, selenium. Basically, this Kimchee recipe is a party for your body! 

Tumeric Ginger Kimchi

Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )


  • 2 tbsp sea salt
  • 3 large Chinese cabbage
  • 2 large carrots
  • 1 large daikon radish
  • 2 garlic cloves
  • 50g - 100g ginger root (to taste)
  • 25g turmeric root
  • 2 tbsp turmeric powder
  • 2 tsp chili flakes


  1. Combine the cabbage, carrots, radish, garlic, ginger and turmeric root in a large mixing bowl.
  2. Add the sea salt and massage into the vegetables until the vegetables are soft and a liquid has formed. This may take up to 5 minutes.
  3. Place the chili flakes into the bowl and combine thoroughly.
  4. Pack the kimchi into sterilized three 1x litre fermentation jars (link to sterilock airlocks). 
  5. Periodically pressing the mixture down tightly with a kraut pounder (rolling pin will do) This will help the brine rise above the top of the mixture. Pour any remaining brine on top.
  6. Once it's all packed tightly, place a whole cabbage leaf on top under weights. Make sure the liquid covers the vegetables. Set aside to ferment at an ambient temperature between 1 – 4 weeks. Transfer to a fridge where it will keep for up to a month. 


This recipe can be adapted to your tastes depending on how spicy you want it by adding more ginger or less.

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