Easy Homemade Kimchi Recipe

Eczema-Friendly, Probiotic & Prebiotic Rich

Optional pairing recommendation of sweet potato. IYKYK… this is how Koreans do it.

INGREDIENTS

1 medium (or 2 small) organic napa cabbage (about 2-3 lbs)

1/3 c sea salt (make sure it’s NOT iodized to properly ferment kimchi. I like  CrucialFour / Maldon)

filtered water (make sure it is free of chlorine, which can mess with fermentation)

KIMCHI PASTE

⅔ c organic gochugaru (Korean chili flakes) - store in freezer upon opening as these are susceptible to mold

4 cloves organic garlic, minced

⅓ c fish sauce (I like the brand Red Boat)

1 medium organic envy apple, peeled & chopped into bite-sized pieces  (~180 grams)

2 tsp organic coconut sugar 

Rice paste (1 tbsp sweet rice flour : 1 c filtered water)

1 handful of chives, chopped  (about ⅓ c chopped)

OPTIONAL: 1 spoonful of *Smidge Infant probiotic (20 mg for <4+ yr)  OR 1-2 capsule of Seeking Health ProbiotiaHistaminX (for ages 4+)

METHOD

Step 1: Salt the Cabbage

• Cut napa cabbage into quarters lengthwise, then chop off the core. To cut into bite sized pieces, slice it down the middle lengthwise and chop diagonally (following the pattern of the leaves).

• In a large bowl, sprinkle the salt over the chopped cabbage and mix well.

• Let it sit for at least 1 hour. The cabbage will be wilted. Thoroughly rinse the cabbage leaves with cold filtered water 2-3 times and let it drain completely.

Step 2: Make the kimchi paste

• Boil sweet rice flour in water over medium heat until a thick paste forms (about 5 min). Turn off heat and cool completely

• Place chili flakes (gochugaru), garlic, fish sauce, apple chunks, sugar, cooled rice paste, (optional) probiotic powder into a food processor or blender until a thick paste is formed. 

Step 3: Mix it all together

• Add the chopped chives to the bowl of cabbage.

• Put on gloves (the spice from the kimchi paste can sting the skin!) and massage all of the kimchi paste into the cabbage and chives.

Step 4: Pack & Ferment

• Pack your kimchi into a clean sterilized glass jar and press the cabbage down so that it’s submerged under the brine. Leave about 1 inch space above kimchi for it to expand. 

• Close the lid and place at room temperature (55-70F) for 1-2 days (max. as histamine sensitivity is a concern)

• Do a taste-test. Press the cabbage down to make sure it’s submerged. Refrigerate it to slow down the fermentation. 

Kimchi’s flavor really settles in about 1 week in the fridge, and it lasts up to 6 months in the fridge.

*Adding histamine-lowering probiotic strains to kimchi via a supplement is not essential but is helpful for those of us who are targeting eczema worsened by high-histamine foods. The recommended probiotic (Smidge for children under 4 years & Seeking Health for 4+ years of age) does not contain histamine raising strains, which can increase histamine and eczema issues. I chose to be an affiliate with Smidge & Seeking Health as their gentle & clinically tested probiotics contain anti-inflammatory strains that support skin health as well as histamine-lowering strains.

THE STORY BEHIND THIS RECIPE

Walking others through the eczema elimination process while going through it myself (again– this time with my 8 month old son) has been a blessing in disguise.
UPDATE—his skin cleared up this week! (No more red, itchy, flakey patches. Praise God.)

Finding & removing his trigger AND simultaneously implementing the remaining steps of my gut protocol made all the difference. If you missed Step 1 of this series (identifying & removing the trigger), go check out my last eczema post!

Now let’s get into the next step—

Step 2: Use Food as Medicine to get the Microbiome back on track 

This is where we feed the gut the right way—through probiotic & prebiotic-rich foods (like my homemade kimchi!) and, if needed, specific supplements based on your child’s unique needs.

P.S. Don’t forget to connect with me on my Instagram page and subscribe to my newsletter below. That’s where I share a bulk of my knowledge ♡