How to Make Gut-Boosting Fermented Chinese Cabbage

Photo by A. Milne on Unsplash

This fermented cabbage is much simpler to make than kimchi and is still full of beneficial bacteria. Creating your own fermented foods is super satisfying and a great way to get more gut health-boosting microbial goodness into your diet.

Just be sure to sterilize your mason jar thoroughly and grab a pair of food gloves and you’re good to go!


  • 1 large Chinese cabbage, or 2 smaller ones.
  • 3 carrots
  • 1 teaspoon Sichuan chili flakes
  • 4 cloves garlic
  • 6 green onions
  • 4 cups brining liquid (3 tablespoons kosher salt dissolved in 4 cups filtered water)


  1. Sterilize a large mason jar.
  2. Clean and roughly chop the cabbage into 1-inch thick strips.
  3. Place the chopped cabbage in a large bowl and cover with the brining liquid. Cover with a plate to weigh the cabbage down and leave for 30 minutes.
  4. In the meantime, julienne the carrots into thin matchsticks, mince the garlic, and finely slice the green onions.
  5. Drain the brining liquid from the cabbage and reserve it for later.
  6. Add the carrots, onions, garlic, and chili flakes to the cabbage.
  7. Put on food cloves and massage the mixture for 5-10 minutes until it starts to release juices.
  8. Pack the cabbage mixture into the jar, packing it down hard with your fist.
  9. Top with the brining mixture until all the veggies are submerged in liquid.
  10. Leave out at room temperature and out of direct sunlight for 5-7 days. ‘Burp’ the jar each day by opening the lid to release the pressure.
  11. Taste the cabbage on day 5. If it’s sour enough then you can pop it in the refrigerator, ready to enjoy. If you prefer a tangier flavor, leave it out for a few more days.
  12. Enjoy!