Apple Kimchi Recipe
Apple Kimchi is the best way to get the most out of that bushel of apples you couldn't help but pick up! Spicy, salty, tangy and so refreshingly delicious!
Servings: 1 quart jar (approx)
Calories: 19kcal
Ingredients
- 1 pound apples ~ 2 large apples
- ¼ onion sliced lengthwise into ¼-inch wide slivers
- 1 stalk green onion cut into 2-inch pieces
Seasoning
- 2 teaspoons sea salt
- 2 tablespoons gochugaru
- 2 teaspoons fish sauce
- 1 clove garlic, very finely minced
- ½ teaspoon grated fresh ginger
Garnishes to Serve
- 2-3 teaspoons toasted sesame seeds
Instructions
Prep Vegetables
- Soak sliced onions in ice cold water to take off some of the bite for a few minutes while you slice apples.
- Cut apples into quarters, remove the core, and slice into ~⅛-inch wide slices. Using a mandoline makes this much easier.
Make Apple Kimchi
- Place sliced apples and green onions in a large mixing bowl. Drain ice water from onions and add to the mixing bowl.
- Sprinkle sea salt, gochugaru, fish sauce, minced garlic, and grated ginger over the apples and onions. Stir everything to combine. Make sure the apples are evenly and well coated; using your hands to gently massage the seasoning into the slices is highly encouraged, but wear gloves!
- To eat right away, garnish with toasted sesame seeds. Within the first few hours, the Apple Kimchi will taste like a highly seasoned, spicy salad.
- Place the Apple Kimchi into a glass container. Cover with a tightly fitting lid and store in the refrigerator up to 3 days.
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Notes
Apple Kimchi is not meant to ferment for long, so it tastes best within 3 days.
1 serving = ¼ cup of Apple Kimchi
Nutrition
Serving: 1serving | Calories: 19kcal | Protein: 0.25g | Fat: 0.06g | Fiber: 0.9g