Kimchi with Apple
People who have a palate for fiery chilis and garlic love kimchi. However, there are others who just can't work up their taste buds to entertain all that red hot drama. Well, here's a recipe with apple added in which adds a touch of tangy sweetness to balance the intense piquancy of traditional kimchi.
1 pound Napa cabbage, cut into approximately 1" x 2" pieces
2 Tablespoons sea salt
3 Tablespoons gochugaru (Korean pepper flakes)
2 - 3 cloves garlic, roughly chopped
1 Tablespoon Sucanat or natural cane sugar
3 oz. daikon, peeled and cut into small pieces
1 medium firm Fuji apple, sliced
3 stalks scallion, chopped
1. Put the cut cabbage in a large mixing bowl (glass or stainless steel, not plastic), and sprinkle 1 Tablespoon of salt onto cabbage.
Massage the salt in with your hands for a couple of minutes. Set aside for about 30 minutes.
2. Place the remaining salt, gochugaru, and garlic into a mortar and pestle. Grind until a paste is formed.
(If you don't have a mortar and pestle, please get one. This two-piece kitchen tool dates back thousands of years and it is perfect for
for making a spice paste or for grinding whole spices.)
3. Add the other ingredients into the bowl containing the salted cabbage. Mix well.
4. Now mix the gochugaru paste into the cabbage-apple mixture.
(You may want to wear gloves, or use a pair of tongs for the mixing so that your hands don't get stained.)
5. Pack the mixture into a quart-size, wide-mouth mason jar until it reaches the shoulder.
6. Place your Kraut Source unit on according to directions.
7. Allow to ferment at room temperature, away from direct sunlight, for 7 - 10 days.
Note: As Napa cabbage releases a lot of water, keep an eye on your fermenting kimchi during the first 24 - 48 hours. There should be about
one inch of brine (liquid) above the top of the vegetables, so pour off excess if it looks like it will over flow.