This Apple Kimchi Recipe Is Sweet, Spicy and Packed With Probiotics
- 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.