Kimchi With Apple
Kimchi, the beloved Korean fermented cabbage dish, has gained immense popularity worldwide for its tangy, spicy, and umami flavours. In this blog post, I am thrilled to share another delightful Kimchi recipe that I recently tried and fell in love with. Packed with vibrant ingredients and bold flavours, this homemade Kimchi will add a zesty kick to any meal. So, let’s dive into the recipe and embark on a culinary adventure!
INGREDIENTS
1 large Napa Cabbage or 2 smaller Napa cabbages
1 apple, grated
4 garlic cloves, minced
1 knob of ginger (approximately 75 grams), grated
4 spring onions, chopped
1 small daikon, cut into 5-centimeter matchsticks
100 ml of Gochujang paste
1 teaspoon of Shrimp paste
2 tablespoons of fish sauce or soy sauce
1/4 cup of sea salt
Note: Feel free to adjust the quantities of the ingredients according to your taste preferences.
METHOD
1. Prepare the Cabbage:
– Cut the Napa cabbage(s) in half lengthwise, then cut each half into quarters.
– Rinse the cabbage quarters under cold water to remove any dirt or impurities.
– Sprinkle sea salt evenly over each cabbage leaf, ensuring all surfaces are covered.
– Place the salted cabbage quarters in a large bowl or container, cover with a clean cloth, and let them sit for about 2 hours. This process will help draw out excess moisture from the cabbage.
2. Create the Kimchi Paste:
– In a separate bowl, combine minced garlic, grated ginger, grated apple, chopped spring onions, and daikon matchsticks.
– Add Gochujang paste, shrimp paste, and fish sauce (or soy sauce) to the bowl.
– Mix all the ingredients together until well combined, forming a vibrant and aromatic Kimchi paste.
3. Rinse and Prepare the Cabbage:
– After the 2-hour salting period, rinse the cabbage quarters thoroughly under cold water to remove excess salt.
– Gently squeeze out any remaining moisture from the cabbage leaves.
– Using your hands or a brush, generously coat each cabbage leaf with the prepared Kimchi paste, ensuring an even distribution of flavours.
4. Fermentation:
– Transfer the Kimchi-coated cabbage quarters to a clean jar or airtight container, pressing them down firmly to remove any air pockets.
– Leave some space at the top of the container, as the Kimchi will release gases during fermentation.
– Seal the jar or container tightly and place it in a cool, dark place for fermentation.
– Allow the Kimchi to ferment for at least 24 hours, but it can be left for up to a week or longer, depending on your desired level of fermentation.
5. Enjoy:
– Once the desired fermentation period is reached, transfer the Kimchi to the refrigerator to slow down the fermentation process.
– Kimchi can be enjoyed immediately, but the flavours will continue to develop and intensify over time.
– Serve as a side dish, a topping for rice or noodles, or incorporate it into various recipes to add a punch of flavour.
With its harmonious blend of bold flavours and the delightful tang of fermentation, homemade Kimchi is a true culinary gem. This recipe offers a unique twist on the traditional Kimchi, showcasing the vibrant flavours of garlic, ginger, daikon, and Gochujang paste. Give it a try and embrace the joy of creating your own batch of this beloved Korean staple. Remember, the beauty of Kimchi lies in its versatility, so feel free to experiment and savour it in various culinary creations.
Note: If you’re interested, you can also check out my previous Kimchi recipe HERE which offers a different flavour profile and approach to this beloved dish.
