Kimchi is a traditional salty, sweet, and spicy side dish that has many uses and health benefits. Try this quick and easy, unconventional version that uses apples in place of daikon radish. Apples, not only add another texture element to this small batch ferment, but they add a touch of sweetness which mellows the intense pungency that kimchi is known for. If you are a new or first-time kimchi consumer, this is a great recipe for you because its fast, simple, and not as piquant as a conventional method.
Ingredients:
- 1 Napa Cabbage, cored and chopped into 1-inch pieces.
- ¼ c. kosher salt
- 3 tbsp. sugar
- 1 tbsp. fish sauce
- 1 tbsp. toasted sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. chili powder (Gochugaru or Ichimi Togarashi for extra flavor)
- 4 cloves of garlic, minced.
- 1 inch of ginger, minced.
- 1-2 Fuji apples, quartered, cored and sliced to ¼ inch thickness.
- 2 large carrots, cut into small matchstick like pieces.
- 1 bunch of green onions, trimmed and cut into 2-inch pieces.
Directions:
- Core, and chop Napa Cabbage and transfer the pieces to a large mixing bowl. Sprinkle with sugar and salt. Pour enough water to completely submerge the cabbage, then add a clean dinner plate on top to keep the greens below the water level. Set aside for 30-45 minutes.
- When the time has elapsed, scoop out about 1 cup of the brine, and save. Drain the remaining liquid and rinse the cabbage in a colander to remove any excess brine.
- In a small bowl, stir together the fish sauce, sesame oil, vinegar, chili powder, garlic, and ginger and set aside.
- Add the small cut carrot pieces, green onion, and sliced Fuji apples to the large bowl with the cabbage.
- Pour the sauce mixture on top and thoroughly mix until the sauce is coating all the pieces evenly.
- Pack the cabbage mixture tightly in a large wide mouth jar. In this recipe, I used a ½ gallon glass Mason jar with a plastic lid.
- Use a baton to press the cabbage down as much as you can to fit it all in.
- Pour saved brine over top if more liquid is needed. The cabbage should be submerged. Use glass weights to keep the cabbage below the waterline.
- Leave the kimchi on the counter (in a cool dark place) for two days to ferment, then transfer to the refrigerator to further ferment.
- The kimchi is ready to eat after 3 days and will develop more flavor over time and lasts in the refrigerator for 3-6 months.
Serve over rice with a fried egg, as a salad, or any way you please. Delicious right out of the jar!
Recipe by:Valerie Musser of@valeriesofcoursecateringand@whosagooflizard.
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