Make your own Kimchi!


  • 1 Chinese cabbage (or ¾ if they are large)
  • 1 carrot, sliced ​​julienne
  • 1 onion and / or 2 spring onions, cut into pieces
  • 1 box of kimchimix
  • 1 test tube with salt (= 15 grams)
  • 1 RotPot
  1. Cut the cabbage into quarters and remove the tough core and base.
  2. Cut the cabbage pieces into strips of abaut 3 – 4 cm. Slice the onion and carrot.
  3. Add the kimchi mix and salt, mix, and wait for a few minutes until some moisture is released.
  4. Place the seasoned ingredients and as much of the natural moisture in the pot, in small batches.
  5. Push the vegetables firmly down until the moisture covers it. If too little moisture has emerged, add a little water and press down again until all vegetables are completely submerged.
  6. Open the cap of the airlock and fill with water until the bulbs are half full.
  7. Push the lid onto the pot and insert the airlock through the hole in the lid.
  8. Let the cabbage ferment for 4-7 days at room temperature, avoid direct sunlight.
  9. Remove the lid from the jar and taste with a clean fork whether the taste is to your liking.

Serve immediately, keep in the fridge with a clean lid or let it ferment further to your optimum taste.

And then…?

Serve your kimchi tossed in a salad, as a side dish, on a sandwich, pancake or with scrambles eggs. You can use your empty RotPot for your next experiment!


Fermented food is found all over the world. Examples are German sauerkraut, Swiss cheese, Turkish or Persian tursu or tursi, Korean kimchi, Indonesian Atjar… and so on.

Before the invention of the refrigerator and the process of pasteurization, people would rely on conservation techniques like salting (pickling), drying and fermenting. 

When lacto acid bacteria (LAB) ferment your vegetables, they transform carbohydrates into co2, alcohol and other byproducts, of which the most important is lactic acid. Due to the PH dropping below 4,6 or even 3,6 you will be able to keep your vegetables for a much longer time. Other benefits: a higher nutritional value, an interesting, complex taste and ‘gut maintenance’ done by friendly LAB’s. That’s why fermentation, despite modern techniques, is being revalued as an essential skill in modern households. 

The Microbiome

The microbiome is the community of micro organisms that live in and on our body. One of the most important parts of the microbiome is the intestinal microbiota, which encompasses the helpful bacteria in our gut. It’s estimated that approximately one-third of gut microbiota are common among people, but two-thirds are unique to the individual. Generally, the more diverse the microbiome is within an individual, the healthier they are. By regularly eating diverse sorts of unpasteurized fermented foods, one can enrich the intestinal microbiota, thus leading to a greater diversity. 

The micro organisms in your gut communicate with your brain and might be a bigger influence on your mood -or even your personality- then you think (not happy with yourself? Consider fecal transplantation). 


Kimchi is fermented Chinese Cabbage, peppers, ginger, garlic and onion. Recipes vary, so does taste. One other factor influencing kimchi taste is son-mat: or hand taste, based on your personal hand microbiota.

The combination of vegetables in kimchi, including the micro organisms found on them when fresh and uncooked, with your hand microbiota produce a unique product providing health benefits including anticancer, anti obesity, anti constipation, colorectal health promotion, probiotic properties, cholesterol reduction, anti oxidative and anti aging properties, brain health promotion, immune promotion, and skin health promotion. Eating kimchi may also decrease anxiety, reduce symptoms of depression, diminish perceptions of stress, and improve mental outlook. Bon apetit!