Christy’s Kimchi with Radish and Coriander












It may be smelly but it makes up for its odour by way of its super food quotient [] Once fermented and ready to eat, we chop up Kimchi (otherwise known as Sauerkraut) finely and sprinkle it on salads instead of resorting to salt.

-Its unmatched natural probiotic quality promotes healthy bacteria for optimal digestion.
-Its high fibre content protects against constipation.
-Its vitamin A richness facilitates healthy body development.
Just because we aren’t sick doesn’t mean we are healthy either. Eating fermented foods like Kimchi daily starts to tilt the scale towards being proactive in accelerating healthy longevity through our food and lifestyle choices.


½ Chinese Cabbage (Wong Bok) 500g
3 Radishes or 1 Daikon
1 Carrot,
1 Onion
1 ½ Teaspoon of Sea Salt
3-4 Garlic Cloves Finely Sliced
3 Tablespoons of Grated Ginger
3-4 Long Red Chillies Halved Seeded & Finely Sliced
2 Large Handfuls of Coriander Roots Stem Leaves Finely Chopped
1 Tablespoon Korean Chilli Powder Optional
1 Teaspoon Ground Turmeric Optional
1 Sachet Vegetable Starter Culture


Use a 1.5 Litre preserving jar with a lid. Wash the jar utensils thoroughly in hot water or run them through a hot rinse cycle in the dishwasher.

Remove the outer leaves of the cabbage. Choose one, wash it well and set aside. Finely shred the cabbage, radishes or daikon, carrots and onions in a food processor. In a large class or stainless steel bowl, combine the cabbage with the radish or daikon, carrot and onion. Sprinkle on the salt and mix well. Add the garlic, ginger, chillies, coriander, chilli powder and turmeric (if using). Mix well, cover and set aside.

Dissolve the starter culture in water according to the packet instructions (the amount of water will depend on the brand.) Add to the vegetables and mix well. Fill the prepared jar with the vegetable mix, pressing down well with a large spoon or potato masher to remove any air pockets. Leave 2 cm of room free at the top. The vegetables should be completely submerged in the water, so add more if necessary.

Fold the clean cabbage leaf, place it on top of the mixture and add a small glass weight to keep everything submerged. Close the lid, then wrap a tea towel around the side of the jar to block out the light. Store in a dark place with a temperature of 16-23 degrees for 10-14 days. Different vegetables have different culturing times and the warmer it is the shorter the time needed. The longer you leave the jar, the higher the level of good bacteria present and tangier the flavour.

Chill before eating. Once opened, it will last for up to two months in the fridge when kept submerging in the liquid. If unopened, it will keep for up to nine months in the fridge.