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Apple kimchi is a slightly milder, fruit-forward variation on the classic Korean delicacy. Thanks to the addition of apple, the heat of the fermented vegetables is balanced by the delicate sweetness and freshness of the fruit, giving the whole dish a more balanced, refreshing character. It’s an ideal recipe for those who like to experiment with traditional formulas and are looking for a lighter version of this popular ferment. It works great as a side for rice dishes, grilled foods, or simply as a healthy snack.
Recipe for spicy kimchi with apple
Preparation:
- Cut the napa cabbage in half, halve each half again, and then halve each piece once more. Then slice the cabbage into pieces about 5 cm long.
- Transfer the chopped cabbage to a bowl and rinse in water.
- Drain the water and add 2 generous handfuls of salt—don’t worry that the kimchi will be too salty, as you will rinse the cabbage later. Mix the salted cabbage well and set aside for at least 2 hours (you can weigh it down, e.g., with a plate and a weight).
- During this time the cabbage will wilt and release juice. Meanwhile, you can prepare a rice porridge. It will be used to make the paste you’ll rub into the vegetables.
- Pour 180 ml of water into a saucepan, add the rice flour and sugar. Mix thoroughly and heat, stirring from time to time, until you obtain a thick porridge. A whisk or silicone spatula works great for mixing.
- Set the thick porridge aside to cool.
- Cut the carrot, radish and apple into thin matchsticks about 5 cm long. Slice the onion into thin strips. Peel and finely chop the garlic. Once the cabbage has released its juice, drain it off, then rinse the cabbage and squeeze out as much water as possible (the better drained it is, the thicker the kimchi will be).
- Add the fish sauce, chopped garlic and chili to the cooled porridge.
- Blend everything into a smooth, uniform paste. You can use a regular hand blender for this.
- Transfer the cabbage, chopped vegetables and apple to a larger bowl and rub thoroughly with the prepared paste. Before you start rubbing in the paste, it’s a good idea to put on rubber gloves—this will protect you from burning and from the intense smell that would linger on your hands.
- Transfer the prepared vegetables to a clean container in which you’ll carry out fermentation. In Korea, it’s popular to make kimchi in plastic containers; we recommend using a fermentation jar with an airlock. As you pack the vegetables, press them down firmly to eliminate air pockets. Leave a little headspace in the container; for a jar, about 5 cm below the lid should be enough. During fermentation, gases will be released, so if you pack the kimchi right up to the lid, the liquid may be forced up through the fermentation airlock and spill out of the jar.
- Fit the fermentation airlock into the lid, fill it halfway with water and set everything aside for at least two days. Ferment at room temperature. After the second day, you can taste to see if the flavor suits you. Over time, the vegetables will soften and the kimchi will become increasingly sour. It may taste slightly fizzy.
- After fermentation is complete, you can transfer the kimchi to smaller jars and store it in the refrigerator.
Enjoy! ...because homemade is better!
