Carrot Kimchi

Kimchi Change Up

Prep: 10 min | Cook: N/A

Try this Korean-inspired condiment on top of rice, noodles, or simply on its own to provide a gut-friendly dose of natural probiotics.



1/2 Large Head Napa Cabbage
1/2 Ib Carrots, Shredded 
5 Large Scallions, Cut into 2 inch segments
2 TBSP Gochugaru (Korean Chili Powder) or any Red Chili 
2 TBSP Salt
4 Cloves Garlic, Minced
1 TBSP Ginger, Minced


  1. Slice Napa cabbage in half, core the cabbage and cut into 2 inch slices. 
  2. Put cabbage into a bowl and mix with 2 tbsp coarse salt and set aside for 1 hour. 
  3. After 1 hour, rinse under cold water and dry. 
  4. Mix with carrots, garlic, ginger, and scallions
  5. Pack into a large jar, seal and leave at room temperature overnight to ferment. 
  6. After 24 hours at room temperature, move to the fridge and enjoy!

Nutrition Facts

Servings: 16

Amount per Serving

Calories: 15

Sodium: 280 mg

Total Carbohydrate: 3 g

- Dietary Fiber: 1 g

- Sugars: 1 g

Protein: 1 g

Calcium: 10 %

Iron: 6 %

Potassium: 10 %

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.