Healthy Pink Kimchi
Prep time
Total time
Serves: about 2 liters
  • 1 Napa cabbage
  • ½ daikon radish
  • 2 - 3 carrots, depending on the size
  • 100g of fresh beetroot
  • 4 spring onions
  • 45g of fresh ginger (about 8 - 10cm)
  • 4 cloves of garlic
  • 1 tablespoon of chili flakes, start with 1 teaspoon if you do not fancy spicy food
  • 1 teaspoon of sea salt
  1. Wash all of the veggies. Cut the Napa cabbage into bite-sized pieces. Julienne the carrots, and the daikon radish, grate the beetroot. Chop the green onions and the apple or pear and place all the vegetables into a very large bowl.
  2. Blend the garlic, peeled ginger, chili flakes and salt in a food processor. Add this spicy mix to the vegetables. Protect your hands with rubber gloves and start massaging the vegetables until the cabbage softens and releases water. You will want a lot of this pink brine, so massage everything for about 5 minutes.
  3. Cover the bowl with a clean towel and let it sit for about 6 hours, massaging for about a minute or so every 2 hours.
  4. Bring a large pot of water to a boil. Place your glas containers into the pot and boil the glas and the lit for about 20 minutes. Using sterile equipment, place the glas on a clean towel and start filling it with the kimchi. Make sure to leave a bit of space on top for the carbon dioxide. Losely tighten the lid and let the kimchi stand on the kitchen counter for about 2 - 3 days. Open the lid every now and then to release the carbon dioxide.
  5. Smell and taste the kimchi now and then. It should be quite spicy, sour, but not foul. Store it in the fridge for many months.
Make sure to cover the kimchi with the brine every time you take something out, by pressing the kimchi down with a spoon. Always use clean forks and spoons when taking out kimchi.
Recipe by Heavenlynn Healthy at