Kombucha Kimchi

Photo: Kombucha Kimchi
Chef Roy Choi paired with Kevita to create this unique kimchi recipe! We love the idea and decided to re-create it with one of our favorite kombucha brands, Health Aid.
6-8 Servings
  • 1 cup water
  • 1-2 Tablespoons sea salt
  • 2 heads Napa cabbage
  • ¼ cup red chili powder
  • 1-2 Tablespoons crushed red pepper
  • 1 cup onions, chopped
  • 1 ½ cup Health Aid kombucha, preferably “Cayenne Cleanse” or "Ginger Lemon"
  • 15 garlic cloves, minced
  • 1/4 c. ginger, minced
  • 2 tbsp. kosher salt
  • 1 bunch chives, chopped
  1. In a large bowl, whisk together water and salt.
  2. Split the Napa cabbage and soak in salted water for 30 minutes.
  3. While cabbage is soaking, whisk together chili powder, onions, kombucha, garlic, ginger, and salt in a separate bowl until a paste is formed.
  4. Remove cabbage from water. Let drain and dry for another 30 minutes.
  5. Separate the leaves of cabbage and mix in the paste and chives.
  6. Store in a container and let ferment for 24 hours. Enjoy for up to a month, if not more, as it ferments.