• 50g Korean red pepper powder
• 40g fish sauce
• 40g peeled fresh ginger, minced
• ½ tbsp. minced garlic
• 1 tsp. Korean salted shrimp, minced
• 1 tsp. granulated sugar
Method
Chop cabbage into 5cm pieces,
discarding roots. Place in a large bowl
and cover with salt and water. Drain and
squeeze out excess water.
Place remaining ingredients in a large
bowl and stir to combine.
Add cabbage and toss to coat.
Pack the mixture into the 1.8L container.
Place container in appliance, select
program C4, press power button.
Add kimchi to fried rice, a Korean
burger or a soba noodle salad.
Lemon Yoghurt Cake
• Rind of 1 lemon
• 100g butter
• 100g caster sugar
• 2 eggs
• 160g fresh plain yoghurt
• 175g self-raising flour
Preheat oven to 180°C and spray and
line a 20cm ring cake pan.
Beat butter and sugar until pale
and fluffy.
Add eggs one at a time, beat well after
each addition.
Add yoghurt and finely grated lemon
rind. Beat until combined.
Gently fold in sifted flour until
combined.
Spoon into prepared pan and bake
for 20-25 minutes, or until a skewer
inserted comes out clean. Serve with
fresh berries.
Tzatziki Dip
• 2 cups fresh Greek yoghurt
• 1 cucumber (seeded and finely diced)
• 2 tbsp. olive oil
• ½ lemon, juiced
• 2 tbsp. dill, chopped
• 1 tsp. garlic powder
Add olive oil, lemon juice, dill and garlic
powder to Greek yogurt in a medium
mixing bowl.
Mix with a spoon until all ingredients are
well combined. Add cucumber and dill,
mix again.
Add salt and pepper to taste.
Berry smoothie
• 1 cup fresh coconut yoghurt
• Handful frozen mixed berries
• ½ tsp. ground cinnamon
• 1 tsp. chia seeds
• 1 tbsp. coconut oil
Combine all ingredients except coconut
oil in blender – blend to your liking.
Blend in coconut oil at last minute to
avoid it solidifying.
Yoghurt Granola Bowl
• ½ cup fresh skyr yogurt
• ½ cup blueberries
• ½ raspberries
• 1 tbsp. sliced almonds
• 1 tbsp. coconut shavings
• 2 tbsp. peanut butter
• ½ cup. granola
Place yoghurt into a serving bowl.
Added washed fruit. Top with nuts,
peanut butter and granola.
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