Fresh envy™ Apple & Ginger Kimchi

  • Servings

    Makes 1 medium jar (2 cup)


  • 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


  • 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.


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Cooking Time

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