Red Cabbage Kimchi

Kimchi is a fermented Korean food, usually made from cabbage and spices, there are many different variations you can try. It is super easy and a great addition to any meal. Wonderful for digestion it also helps promote healthy gut flora, as well as being supportive to the immune system and high in antioxidants, meaning we are more likely to feel and look good!


  • 1/4 large red cabbage
  • 2 large carrots finely sliced length ways ( you could grate if its easier)
  • 6 spring onions chopped
  • 2 daikon radishes
  • 1 red chilli
  • 3 cloves of garlic crushed
  • 5-10cm of ginger grated
  • 1 onion diced
  • 1 pear chopped finely
  • 1 apple chopped finely
  • 3 table spoons of tamari sauce
  • 1-2 cups of filtered water
  • 1/2 cup of Himalayn crystal salt


  • Rub the salt really well into the cabbage, cover with water and leave for a few hours. When the cabbage feels floppy and soft rinse it a few times to remove any residual salt.
    Then add the radish, ginger, garlic, carrot and spring onion to the cabbage.
    With the other ingredients, the pear, apple, chilli, tamari sauce, water and onion blend them together.
    Place the vegetables into a jar and pour the blended mixture on top, push the vegetables down in the jar and make sure the blended mixture covers them, leave 7 cm at the top of the jar free, because it will expand!
    Leave for 3 days, checking in with it now and then, and pushing the vegetables back under the liquid line if needed. After that you will have you very own home made kimchi!