Makes 1 Medium Jar (2 cups)


  • 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 Chili Flakes
  • 2 Tablespoons Soy Sauce

Toasted bruschetta, soft cheese, Parma ham etc. for serving.


  1. 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
  2. Lightly rinse the cabbage under cold water to remove excess salt then squeeze well and discard the juice
  3. Add the sliced daikon and red onion to the cabbage and mix well
  4. In the food processor combine the Envy™ apple pieces, garlic and ginger and pulse until pulpy but with some texture
  5. Add the apple mix to the cabbage and toss with the soy sauce and chili flakes
  6. Transfer the mix to a clean sterilized jar and pack in firmly
  7. Cover the jar loosely and allow to sit in a cool dark place for 4-6 hours
  8. Transfer to the fridge and chill
  9. Serve the kimchi with toasted bruschetta, soft cheese and Parma ham or your favorite toppings

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