Easy Sweet & Spicy Apple Kimchi Recipe


This traditional Korean dish not only boasts the beneficial bacteria that come from the lacto-fermentation process, but it also features the prebiotic fiber found in fresh apples. 

Not only is this apple kimchi recipe delicious and easy to make, but it may also support your gut health in more ways than one.

Let's dive in and learn more about the benefits of this unique dish.

This Apple Kimchi recipe is delicious as well as healthy and the apples add an amazing sweetness to the spicy Kimchi and provide a unique flavor that I am sure you will love. As an experienced gut health nutritionist who has been making kimchi for many years I also made sure to pack this recipe full of probiotics!

Apple Kimchi Ingredients


The ingredients for my apple kimchi recipe are listed below.

  • 1 -2 lb napa cabbage
  • 2 and a half tablespoons of sea salt
  • 3 table spoons korean flakes (2 table spoons if you don't like spice)
  • 6 cloves of garlic peeled and chopped
  • 1 LARGE organic natural fuji apple
  • 1 cup of daikon
  • 4 stalks scallion sliced thinly
  • 4 table spoons of fish sauce
  • 1 teaspoon finely chopped fresh ginger

Apple Kimchi Directions / Instructions

The directions for my apple kimchi recipe are listed in this numbered list below.

  1. 1
    Begin by slicing the cabbage into thin, long pieces. Place the cut cabbage into a large bowl and sprinkle two tablespoons of sea salt evenly over the top. Let it sit for 1-2 hours until the cabbage starts to release its liquid.
  2. 2
    Using a wooden or metal spoon, press down on the cabbage to release any remaining liquid and transfer it to a new bowl that's large enough to fit sliced daikon. Rinse off any excess salt with water before proceeding.
  3. 3
    Thinly slice the daikon and add it to the bowl with the cabbage.
  4. 4
    Combine the apple, fresh ginger, scallion/spring onion, garlic, fish sauce, and red pepper powder in a food processor or powerful blender. Blend the ingredients for 2-5 minutes until you have a smooth paste. Alternatively, you can use a mortar and pestle if you prefer.
  5. 5
    Add the paste from the food processor into the bowl with the sliced daikon and cabbage, and mix everything thoroughly until the paste is evenly spread throughout.
  6. 6
    To start the lacto-fermentation process, find a large, sterile mason jar and place all the ingredients inside. Loosely cover the jar to allow gas to escape, and press down the cabbage to prevent liquid overflow. Store the jar in a cool, dark place and after 3-4 days, taste and refrigerate to keep it fresh.

Want Something Spicier?

If you enjoyed this apple kimchi recipe and want to try another spicier variation, check out my Fermented Garlic Chive Buchu Kimchi Recipe. The garlic in this gives the kimchi more of a kick.

This spicy recipe also features the beneficial bacteria from lacto-fermentation, and is made with garlic chives and fish sauce for a unique and flavorful twist. It's perfect as a salad or a side dish for any meal.


How To Keep Your Apple Kimchi Fresh

Follow these steps below to keep your apple kimchi fresh.

  • Cleanliness is key when making fermented dishes like apple kimchi so make sure to thoroughly wash all the vegetables, utensils, and containers that will come in contact with the ingredients.
  • Store the kimchi in a cool, dark place, such as a pantry or cellar. Avoid storing it in direct sunlight or near sources of heat.
  • Use a large, sterile mason jar to store the kimchi. You can sterilize the jar by boiling it in water for 10 minutes or running it through a dishwasher cycle.
  • Loosely cover the jar to allow gas to escape during the fermentation process. You can use a lid with an airlock, a cheesecloth, or a loosely-fitted lid.
  • After 3-4 days of fermentation, taste the kimchi to see if it has reached the desired level of sourness. If not, let it ferment for a few more days until it reaches the desired flavor.
  • Once the kimchi is ready, transfer it to a clean, airtight container and store it in the refrigerator to slow down the fermentation process. It will continue to ferment slowly in the refrigerator, but at a much slower rate.
  • Use clean utensils to serve the kimchi, and always put the lid back on tightly after use.

One comment

  • I’m new to the whole fermentation thing, have yet to try my hand at anything other than kombucha and kefir water. I’ve been looking at a lot of kimchi recipes and I’m excited to try yours as I like sweet more than spice so this sounds great. My question is, all the other recipes I’ve looked at say to rinse the cabbage after the salting step.

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