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60g Himalayan salt

1 large Chinese cabbage, roughly chopped 5cm pieces

50g garlic

40g ginger, peeled

1 apple, cored in quarters

1 pear, cored in quarters

120g spring onions, roughly chopped

30g fish sauce

1 daikon, cut into 8

1 carrot, cut into 4

80g chilli flakes


1. Pour the salt over the cabbage and mix through then set aside.

2. Put garlic, ginger, apple, pear, spring onions and fish sauce into jug, process Speed 8 for 20 sec. Pour over cabbage.

3. Add half of daikon and process on Speed 7 for 3 sec. Pour into bowl with cabbage. Repeat with other half.

4. Add carrot to jug and blend Speed 7 for 3 sec. Pour into bowl with cabbage and daikon.

5. Add chilli flakes use hands to mix through thoroughly so all vegetables are coated.

6. Sterilize glass jars in the steam tray by placing jars upside down on top of basket in 120C for 5min. Let cool slightly.

7. Fill the glass jars, pressing the mixture down firmly to remove air bubbles, leaving 3 cm from the rim of the jar. Seal the jars and leave on a tray or chopping board on your bench. Then move to your fridge and use as a condiment. Will keep for 3 months in the fridge.

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