by | Jan 23, 2020 | Recipes

How to Make Spicy Winter Kimchi

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This time of year, I’m always looking forward to curling up with a heavy blanket, a sauna, or hot soup. But, one of the best ways I warm up is by enjoying my homemade spicy kimchi with some fried eggs. Delicious! Of course, kimchi is perfect with more than just fried eggs: try it as a meat marinade or as a side to meat (try eating this with a roast!), in soup, with fish, or even by itself. Sometimes, I grab a fork and enjoy it as is.

Recently, I made an extra tasty batch that is somewhat based on the Nourishing Traditions Korean Sauerkraut. I changed and added a few things to match my own preferences, and it’s exactly what I hoped for! Thanks to our local Grand Forks store called Toucan International Market, I’ve had the opportunity to explore a lot of new types of food, and I used two things from this store in my kimchi: Red Boat fish sauce and Korean red chili pepper powder. The chili powder comes in a big bag and is extremely cost-friendly.

Anyway, back to the kimchi: it is such an easy recipe and takes less time to ferment than sauerkraut. Typically, I like my sauerkraut to ferment for 6 weeks before I’m happy with the flavor, but this kimchi fermented for about 1 week and it’s perfect. I hope you like it as much as I do 🙂

There are many wholesome things to do when we are stuck indoors during the winter. Lately, my self-care focus has been reading, coloring, and researching. But…fermenting food can be therapeutic, too. It’s kind of like an indoor garden, except you’re growing beneficial bacteria, yeasts, and enzymes instead of plants. So get some cabbage juice under your fingernails and have some fun inventing new ferments! Cheers to a healthy winter. <3

Written by:


Diane is a wife, mother, and researcher with the goal of restoring the practice of traditional holistic approaches to wellness and sharing evidence-based information with the public. She lives in Grand Forks North Dakota with her husband and four children and receives raw milk and pastured meats from Bartlett Farms.


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