Last week Simple Bites published an article of mine; Lacto-Fermentation: An Easier, Healthier, More Sustainable Way To Preserve. From the article:

I think everyone should try lacto-fermentation for three reasons:

  1. The product is a living food, full of enzymes and probiotics.

  2. The process is much faster than waterbath or pressure canning.

  3. The process (and storage) can be done with zero energy usage.

A healthier product in less time and with less energy usage? Yes please!

Speaking of fermenting… last week the boys and I made some homemade kimchi with a bit of farmer’s market surplus. Here’s how it went:

Start with two large heads of napa cabbage. Photograph using Nourishing Traditions as a tripod.

Combine the cabbage, green onions, pepper flakes, garlic, sea salt, and ginger in a very large bowl.

Let your children take turns bashing the juice out of the cabbage.

Ladle into jars, allowing liquid to cover cabbage.

Allow to sit, at room temperature, for 2-3 days or until bubbling away. Place in cold storage – refrigerator or cellar. The flavors get better and better over time and the kimchi should keep for months.

It looks like we have a long summer of fermenting ahead of us – from pickles to kraut to salsa. I love how quick the whole process is.

What are you fermenting or preserving?


12 Responses to Lacto-Fermented Vegetables 101 and Making Kimchi

  1. I have a question….Last week I made 2 batches (2 quarts) of lacto fermented salsa and let it sit on the counter for about 2 1/2 days. Asked hubby to put it in the basement. I meant the fridge. He thought I meant the canning cupboard. 3 days later he gets it out and eats some. Calls me concerned. Was that salsa supposed to go in the fridge or the cupboard??? The fridge. Great. I just ate some that I put in the cupboard. He lived to tell the tale and never got sick. It IS a bit on the fizzy side, tho it has been refrigerated since he opened it! You think it is OK?



  2. I have red cabbage in the garden that I need to harvest. I can’t wait to try this recipe out and read your article. More and more I’m finding that the health issues of the people around me – family and friends – come back to the gut. I need to make food with probiotics in them a daily part of our diet, and I need to get into the habit of making the food.


  3. This is really interesting. It looks tasty.


  4. Lorie says:

    I have taken several forays into lactofermentation, but have yet to run across a recipe that allows the vegies to remain crisp. I LOVE fresh kim chi and also make pikliz which is a spiced habenero hot type coleslaw from Haiti. These are not lactofermented, because they’d loose their texture, unless I’m doing something wrong.


  5. [...] Lacto-Fermented Vegetables and Making Kimchi [...]

  6. Lori Gearheart says:

    I don’t see a recipe with measurements. Am I missing something?! I went out and bought all the ingredients but now I’m not sure where to go next! HELP!! :D


    Shannon Reply:

    Lori – Yes, this was more of a what we’re doing than a how-to post. Here are a couple of kimchi recipes for you: &

    The second one is very similar to how I make it. Hope that helps!


  7. Lori says:

    Thank you, Shannon!! I’m a measurement kinda gal. (your reply link wouldn’t work for me.) Gonna go start my adventure in lacto-fermenting!!


  8. cheryl mcfarland says:

    may I have the habenero type cole slaw recipe please.


  9. Duniyo says:

    Oh, kimchi is good! It’s kind of an acerquid taste, as you might imagine, it being fermented cabbage and all. :) The process was quite simple and has room for personalization. It’s just chopped up cabbage and a few shredded carrots and green onions sitting in ginger, garlic, fish sauce, red pepper, and a little sugar. I can’t wait to see how it came out!


  10. [...] kick to a normal salad and may even help you incorporate some extra veggies or even some fermented kimchi to aid in your digestion. (We’ll be discussing fermented veggies in my Whole Foods Beginner [...]

  11. […] you like sauerkraut, then try kimchi or chow […]

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