How to make Kimchi using Kombucha

How to make Kimchi using Kombucha

Benefits of eating Kimchi

Kimchi is another form of fermented food and the Koreans have been eating that for generations and their recipes have been passed down too! Eating Kimchi is good for us because it boasts an impressive suite of nutrients, vitamins, fiber and minerals. It is low in calories and fat and it contains healthy bacteria and probiotics which contributes to improving gut health

It is also full of antioxidants and anti-aging properties, it can help reduce the risk of serious health conditions such as stroke, and diabetes.

Recipe: Step by Step Homemade Kimchi

How to make Kimchi at home

The traditional Kimchi is made using starch - rice paste, wheat, cooked potato and cooked rice - to kick start the fermentation process. However, we will teach you to use Kombucha as the replacement for that purpose and it has a tangy taste as compared to the traditional kimchi.

This simple recipe ferments kimchi in 3 days using yogurt starter. The traditional kimchi would take about 5 days without using the starter.

4 servings | 25 minutes to prepare | 3 days to ferment


  • 1 kg Chinese cabbage (wombok), cut into halves lengthways, then cut into thirds
  • 2500 g filtered water
  • 150 g sea salt

For marination

  • 100 g garlic finely minced 
  • 40 spring onions minced 
  • 35 g fresh ginger grated
  • 30 g carrot julienned
  • 125 g kombu soya sauce or fish sauce
  • 48 g ground cayenne pepper
  • 1 cup (200ml) kombucha 
  • 45 g sugar


  1. Place cabbage and 500 g of the water into it. Set aside.
  2. Mix remaining 2000 g water and salt until salt dissolves. Pour salt solution into container with cabbage and water. Ensure cabbage is fully submerged in brine (see Tips), cover with lid and set aside for 24 hours.
  3. After 24 hours, drain cabbage thoroughly and transfer into a large bowl.
  4. Place garlic, spring onions, ginger, carrot, kombu sauce, cayenne, sugar and yogurt starter to mix well into paste.
  5. Apply onto cabbage leaf evenly.
  6. Keep at room temperature for 3 days. Kimchi will be ready after 3 days or you can continue to ferment for up to an additional 2 days, depending on your taste preference (a longer ferment generally yields a stronger flavour). Store kimchi in refrigerator and serve as desired.

Hints & Tips

  • It is important to brine the cabbage to tenderise it as well as inhibit the growth of bacteria. Weigh cabbage down with plates or other types of weights to ensure it is fully submerged.
  • When filling jar, ensure cabbage is fully covered by liquid and place jar into a bowl as liquid may overflow during fermentation.
  • Kimchi will continue to ferment, but at a much slower rate whilst in the refrigerator, once opened.

Consumption & Storage

  • Consume kimchi within 6 weeks.
  • Store kimchi in an airtight glass container.
Back to blog