• Servings

  Makes 1 medium jar (2 cup)

INGREDIENTS

• 4 cups sliced cabbage (about ½ a medium cabbage)
• 2 tablespoons salt
• 1 daikon, peeled and thinly sliced
• 1 red onion, thinly sliced
• 4 cloves garlic, peeled
• 1 -inch piece of fresh ginger, peeled
• 2 envy™ apples, cored and roughly chopped
• 1 tablespoon chilli flakes
• 2 tablespoons fish sauce
• Toasted bruschetta, soft cheese, Parma ham etc. for serving

METHOD

• Place the sliced cabbage in a large glass bowl and sprinkle with salt, mix well and stand covered for about 2 hours until the juices are released.
• Lightly rinse the cabbage under cold water to remove excess salt then squeeze well and discard the juice.
• Add the sliced daikon and red onion to the cabbage and mix well.
• In the food processor combine the envy™ apple pieces, garlic and ginger and pulse until pulpy but with some texture.
• Add the apple mix to the cabbage and toss with the fish sauce and chilli flakes.
• Transfer the mix to a clean sterilized jar and pack in firmly.
• Cover the jar loosely and allow to sit in a cool dark place for 4-6 hours.
• Transfer to the fridge and chill.
• Serve the kimchi with toasted bruschetta, soft cheese and Parma ham or your favourite toppings.