This Kimchi Recipe Is Good for Your Body and the Planet

Every now and then, a foodstuff comes along that has it all: satisfying texture, the perfect level of spice, a memorable taste profile, and that addictive, can't-get-enough quality. A dish of that quality that's also a cultural touchstone, works in multiple meals, and does wonders for your digestion?

You guessed it, we're talking about kimchi.

"Kimchi is a traditional Korean side dish that combines salted, fermented, and spiced vegetables," says registered dietitian Catherine Perez of

Plant-Based RD. "One of the most common preparations uses Napa cabbage, which is then salted and coated in a variety of seasonings including gochugaru (Korean chili powder), garlic, ginger, and onion to name a few."

The dish—which

originated more than 3,000 years ago—can be made in large or small batches and can last for three to six months in the refrigerator. For all these reasons and more, mastering a go-to kimchi recipe is a must. This

simple, classic take from My Nguyen, creator of

My Healthy Dish, offers a no-nonsense place to start.

Kimchi's long shelf life makes it a great means of preserving fresh produce, helping to minimize

food waste on your journey to healthier snacking.

Kimchi's bacterial build makes it incredibly tasty. It's good for your body, too. According to Perez, the fermentation process helps to produce probiotics that can help support healthy gut microbiota, particularly if you enjoy the snack regularly.

"The active compounds in the kimchi from the fermentation process may also support our immune system and help reduce inflammation," she adds.

Whether you serve over rice or tacos, cook up a traditional stew (

Perez has a mouthwatering recipe to try), or just eat the stuff by the forkful, once homemade kimchi is on the menu, it stays there forever.

Here, a quick and easy kimchi recipe from Nguyen that will benefit your health while pleasing your palate. To follow along with her, watch the video above.

1 large head of Napa cabbage
Coarse sea salt
1 large white onion
1 Asian pear
1 handful of garlic cloves
2 Tbsp ginger
1 (heaping Tbsp) shrimp paste
1/4 cup fish sauce
2 cups water
1/3 cup sweet rice flour
1/4 cup sugar
1 cup gochugaru (red pepper powder)
2 carrots, green onions, and daikon, sliced lengthwise

1. Remove the core from your cabbage. Separate the leaves, rinse each thoroughly, and cut into squares.

2. Add cabbage to a large bowl. Layer with coarse sea salt and weigh down with a large pan. Let sit for one hour.

3. In the meantime, combine onion, 1/2 of the pear, garlic, ginger, shrimp paste, and fish sauce in a food processor.

4. Over low heat, combine water, sweet rice flour, and sugar. Cook down until the mixture becomes a paste.

5. Once the paste has cooled, combine all ingredients in a large bowl. Add gochugaru and carrots, green onions, and daikon.

5. Thoroughly rinse cabbage. Add a thick layer of kimchi paste and toss.

6. Cover kimchi and let sit at room temperature for 24 hours. Refrigerate and enjoy!

Craving more sustainable meals? You can find more of My Nguyen's plant-based recipes on TikTok

@myhealthydish and on her

YouTube channel.