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How to make:

Kim Chi is a staple of the Korean diet, this fiery-hot and acidic kim chi is served with everything from rice to roasted meats. 

1 Chinese or Napa Cabbage 

1 bunch large mustard greens (if you can’t find them, leave out or add some other sturdy green like bok choy leaves-see optional) 

1 TBSP sea salt 

1 TBSP white sugar (sorry, it needs this bit of sugar for fermenting, so don't use a substitute) 

Optional: Many other veggies can be included in this recipe like, grated or julienned carrot, daikon, bok choy, sui choy, scallions (green onion). 


5 chopped scallions (green onions) 

1 TBSP minced garlic 

1 TBSP minced fresh ginger 

6 red bird's eye chilies, minced 

1 TSP ground red pepper (cayenne) 

5 TBSP fish sauce (leave out if you are vegetarian) 

1 1/2 TBSP Tamari Soy Sauce 

2 TBSP white sugar 

2/3 cup rice vinegar 

3 1/2 TBSP fresh lime juice 

Remove the core from the cabbage and discard, then separate the leaves. Wash the veggies and arrange layers in a deep-sided, non-reactive dish, sprinkling sea salt and sugar between each layer. Cover with a plate that fits the opening fairly well and put a weight on top, then cover with water and set aside for 24 hours. Drain the cabbage and greens, then wash and pat dry. 

Combine with marinade ingredients in a large, non-reactive bowl and add the cabbage and greens. Cover and refrigerate for 3 days before using. 

Keeps refrigerated for 2 months, and less time if held at room temperature. To use, shred the leaves coarsely and serve with pickling solution. Here's a good way to use with leftovers... 

Cook some rice, top with a bit of butter, tamari and leftover meats or fish. Top with some kim chi and there's a simple lunch or dinner. This is gluten free. If on a carb restricted diet, just use a couple of TBSP along side a meal to enhance your digestion.