I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Sweet Apple and Turmeric Quick Kimchi

Sweet Apple and Turmeric Quick Kimchi


Ok so this is by no means a traditional kimchi recipe. Real kimchi uses a sort of porridge made from rice meal to kick start the fermentation process. Real kimchi is the best and can never be beaten.

HOWEVER, this kimchi is pretty damn special. It tastes nice pretty much straight away, but once that sour umami flavour starts to grow, it becomes my favourite condiment EVER! It’s sweeter than most kimchi which means it’s easier to enjoy just on its own. However I tend to use this as a side with vegan bibim bap, or in vegan grilled cheese sandwiches. I’ve even been known to top the odd vegan burger with it.

Once it gets a little old, it will be safe to eat, but might taste quite sour. Here’s where you get into kimchi fried rice territory - so do your best to leave some in the fridge for a while!


Makes around 2 litres of kimchi.

1 Chinese Leaf Cabbage

5 spring onions

2 tbsp maldon salt

2 tsp miso paste

2 cloves garlic (minced)

1 tsp Korean chilli flakes

Thumb sized piece of ginger (peeled and sliced finely)

Thumb sized piece of turmeric (sliced finely)

2 braeburn apples

1 carrot

Roughly chop the cabbage into cm wide shreds. Wash in a large bowl in the sink and drain all the water. Add the spring onions and the salt. Work the salt into the cabbage and onions with your fingers, almost like a massage, for about five minutes, until the cabbage starts to release water. Set aside for an hour.

Meanwhile, in a small bowl, combine the miso, garlic, chilli, ginger, and turmeric.

Once the cabbage has been sweating for 50 minutes, prepare the apples and and carrot. Grate the carrot roughly. Peel and chop the apple into 2 inch matchsticks.

Add the carrot and apples to the sweated cabbage along with the miso mixture. Stir everything up. Place into a large sterilised jar. Leave on the kitchen counter or in a cool dark cupboard with the lid open for anywhere between 2 and 5 days (depending on how sour you like your kimchi). Once it tastes good and umami, seal up the jar and keep in the fridge.

The kimchi will keep for a good few months, of not longer.

Serve with a drizzle of toasted sesame oil and a splinkle of sesame seeds. 

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