Easy Sweet & Spicy Apple Kimchi Recipe
Apple kimchi has a great source of Probiotic bacteria that comes from the lacto-fermentation process that happens when we make it.
As well as the Probiotic bacteria the apples are a superb source of Prebiotic fiber. Prebiotics are necessary for the Probiotic bacteria to grow in the gut and thrive.
Directions / Instructions
(watch this video I made for an easy guide)
1) Cut all of the cabbage into thinly sliced long pieces and find a bowl that is big enough for all of the cabbage. Place all of the cut cabbage inside the bowl and spread two tablespoons of sea salt all over the cabbage. Let it sit for 1 -2 hours until the cabbage starts releasing liquid.
2) Use a wooden or metal spoon to press down the cabbage and squeeze out any juice that was not released and then move the cabbage to a fresh bowl that will be able to fit sliced daikon as well.
3) Slice your daikon very thinly and place it into the bowl that has the cabbage
4) Place the Apple, fresh ginger, scallion / spring onion, garlic, fish sauce and red pepper powder all into a food processor or powerful enough blender and blend for 2 - 5 minutes. (You can use a mortar and pistel as well if you want if your arms are strong enough)
5) Pour the paste into the bowl that has the daikon and cabbage and then mix thoroughly until the paste is spread evenly
6) All that is left now is to start the lacto-fermentation process for our Apple and Kimchi. Find a mason that is big enough for our ingredients and make sure that it is sterile and has been washed with warm soapy water to avoid any food poisoning. Now place all of the ingredients inside this clean jar and loosely put the lid on top so that any gasses will be able to escape. Make sure that the cabbage is pressed down so that any liquid will not overflow. Place the jar in a cool dark place away from any direct sunlight. The hotter the room the shorter the fermentation time will be. After 3-4 days taste it and if place it in the your refrigerator so that it stays fresh.
- 1 -2 lb Napa Cabbage
- 2 tbsp Sea or Mineral salt
- 3 tbsp Korean Gochugaru Flakes
- 6 Cloves Garlic
- 1 Large Fuji Apple
- 1 Small Cup Daikon / White Radish
- 4 Stalks Scallion / Spring Onion
- 4 tbsp Fish Sauce
- 1 Teaspoon Fresh Ginger
- Cut Napa Cabbage.
- Squeeze Out Any Cabbage Juice.
- Slice Daikon Thinly.
- Place the Apple, fresh ginger, scallion / spring onion, garlic, fish sauce and red pepper powder into food processor.
- Pour the paste into the bowl that has the daikon / cabbage and mix.
- Put everything into a mason jar to ferment for 2 - 3 days in a cool dark place.