Vegan Napa Cabbage Kimchi

I love fermented food. If I’m totally honest, fermentation scares and excites me at the same time. When you love kimchi as much as I do you have to jump in with both feet.

My last kimchi experiment with daikon radish was ok but nothing to write home about. It did leave me with a newfound excitement to try again. This time I made Minimalist Baker Easy Vegan Kimchi. I was so close to following the recipe exactly but I didn’t have pineapple juice. I just made a mixture of lime juice, honey, and water. Hopefully it will work. It looks and smells amazing. Now we wait. It’s has been fermenting for 24 hours so far. I am going to wait another 24 and see what needs to happen from there.

Fermented foods are so good for you. Fermented foods are rich in probiotic bacteria. When you consume them you are adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing the immune system. Need I say more? Are you a fan of fermented foods? Let me know in the comments below