Not everyone likes the spiciness of kimchi, so this version still has a little heat from the ginger, but no spice… just for you!


1/2 a large cabbage, chopped into inch squares

1 red pepper, chopped into inch squares

1 yellow pepper, chopped into inch squares

1 bag of radish, sliced

1 bunch of spring onions (or one small red onion), chopped

2 inchs of ginger, grated

2 garlic cloves, grated

1-2 tsp of miso paste

2 tsp. dried rosemary

3 tsp. of Himalayan or Sea-salt

2 tbsp. of seaweed flakes (optional, but it my mind highly desirable for taste and nutrient content)



  1.  Add all ingredients to a large bowl and mix well (you will need to mush the miso in with the back of a spoon)
  2.  Cover and leave for 30 mins
  3.  Stir well, cover and leave for another 30 mins
  4.  Stir well one last time, cover and leave for another 30 mins
  5.  Add all the ingredients to a large mason jar (or a couple of smaller one’s)
  6.  Pack down tightly and add a little fresh water to fill up any air gaps
  7.  Weigh everything down under the water level (making sure there is at least 2 cm air gap at the top of the jar)
  8.  Leave on your kitchen side (not in direct sunlight) for a min of 5 days (I prefer twice this time for a stronger kimchi)
  9.  Make sure to burp (open the jars) each day to release any gases that will build up)
  10.  Place in a fridge and start consuming when ready


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