from Grow Do It - Album by Formidable Vegetable

subscriber exclusive




Wash your hands, Grab a large mixing bowl/pot/bucket, some clean, sterilised jars with lids, chopping board & a sharp knife (be careful!)


1 cabbage (Chinese/Napa cabbage or “Wong Bok” is best), 1 daikon radish, 1 large carrot, 2 or 3 cloves of garlic, 1 good sized knob of fresh ginger, chilli powder (if you like it hot!) fish sauce (if you like it funky!), good quality sea salt.

1. Chop all veggies up into bite-sized chunks (or smaller if you like)
& chuck into the mixing bowl/pot/bucket

2. Finely chop and add the garlic and ginger

3. The salt, chili and fish sauce are all done to taste, so start with a little bit
of each to begin with and add more later if it’s not strong enough.

4. Start mixing everything with your hands! Scrunch the cabbage between your fingers, squeeze the juice out with your palms and bash it down
with your fist until juice starts coming up from the bottom.

5. Pack the mix tightly into jars, put the lids on and leave them on the bench for at least a week. It’s a good idea to have something underneath to catch the juice, as they often overflow!

Enjoy by itself or with any meal!


Kimchi! It’s good for me!
It’s the best stuff that I eat, I guarantee
Kimchi! So good for me
I wanna make it for my friends and my family

All I do is I get my daikon radish with a cabbage finely diced
then I chop a bit of chilli with the garlic and the ginger to crank it up with spice
Add saltiness, sweetly caress it to give it a good massage
then when I see that water rise I stuff it inside a jar

Kimchi! It’s good for me!
Fermenty probiotic flavour jamboree
Kimchi! What does it mean?
Something like salty pickled veggies in Korean

Kimchi! It’s good for me!
It’s the best stuff that I eat, I guarantee
Kimchi! So good for me!
I wanna make it for my friends and my family
Now let’s stuff it, stuff it, stuff it inside a jar!

Kimchi! Take it from me, you wanna leave it out on the bench for about a week,
Kimchi, when it’s ready well, y’know your whole kitchen’s really gonna reek
Be careful when you try and take a peek
Yeah, but kimchi is the flavour that I seek!


from Grow Do It - Album, released September 2, 2016
Charlie Mgee: ukulele, vocals & kimchi farts
Mal Webb: trombone, slide trumpet & gourd bass
Michael Barker: drums
Spoonbill (Jim Moynihan): wonky beets & squishy phun
Mayuka Juber: clarinet

Written by Charlie Mgee & Formidable Vegetable Sound System.

Recorded at: Twisty Pole Studios - Rotorua, NZ, The JB Compound - Fremantle, WA & Casa-del-Mal - St Kilda, VIC.

Produced by Spoonbill & Charlie Mgee.
Mixed & mastered by Spoonbill in King Lake, VIC.

Thanks to Jesse, Dalee and the kids of Korinderie Ridge for inspiring this one!


all rights reserved



Formidable Vegetable Fremantle, Australia

Permaculture funk-swing for a changing world.

With a wheelbarrow full of dirty electro radish-beets, crusty jazz ukulele, swingin' strings and hyperactive horns, Formidable Vegetable are here to sow the garden of your mind with seeds of future-resilience in the funkiest way possible.

"So infectious that the most ardent climate sceptic would have trouble staying still"- Sydney Morning Herald.
... more


contact / help

Contact Formidable Vegetable

Streaming and
Download help

Shipping and returns

Redeem code

Report this track or account