Purple Cabbage Kimchi

Kimchi is a staple Korean side dish, made of fermented vegetables and spices, most often using cabbage as a main ingredient. There are hundreds of different variations and recipes in the way it is prepared. My recipe is quite light, without the use of onion or garlic, but very fragrant and flavoursome.

Kimchi is considered one of the world’s healthiest foods. There are numerous studies that have shown evidence of its benefits, which include prevention of cancer, detoxifying the liver and kidneys of heavy metals, protecting the small intestine due to its high content in probiotics, lowering cholesterol and high blood pressure, providing an abundance of vitamins including A,C,B1,B2, aiding weight loss and even helping recovery from alcohol consumption.

We love mixing it into our salads and our Buddha bowls for extra health, flavour and colour.

Purple Cabbage Kimchi


1 large head of purple cabbage, shredded finely

1 and a half cup of water

1 cup of rice vinegar (white wine or apple cider are fine too)

A handful of fresh dill, chopped

1 tbsp fresh grated ginger

1 tsp ground coriander

1 tbsp mustard seeds

1 tbsp sesame seeds

1 tbsp black sesame seeds

1 tsp pink Himalayan salt

2 tsp date sugar (or sweetener of choice)

Place all ingredients in a large bowl. Using your hands, massage the herbs and spices into the cabbage. Place everything in a large mason jar or any glass container with a lid and place in the fridge. Stir it a little before serving.

Allow the kimchi to marinate in its juices for at least a day before using. It keeps well in the fridge for 2 weeks.


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