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.
Ingredients:
3. Add the other ingredients to the cabbage bowl and mix well.
4. Add the gochugaru paste into the cabbage-apple mixture and mix well.
(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 kimchi mixture, including the liquid that has been released, into a quart-size, wide-mouth mason jar.
6. Using a wooden spoon or rolling pin, pound down the mixture to help release more liquid. Firmly pack down the cabbage mixture until it's level with the shoulder of the jar, and that there is 1 inch (2.5 cm) of brine above the top of the vegetables (see Note).
7. Place Kraut Source onto the jar. Allow to ferment between 7 - 10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
8. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.
Note: As Napa cabbage releases a lot of water, keep an eye on your kimchi during the first 24 - 48 hours. There should be about 1 inch (2.5 cm) of liquid above the top of the vegetables, so pour off excess if it looks like it will over flow.
*Gochugaru, or Korean red pepper flakes, is widely available in Asian grocery stores.
Do the chili flakes have a preservative effect? Or can they be omitted entirely for those of us who can’t eat chilis?
Absolutely delicious and so easy to make! Thank you, Karen!
@SAKURA: the kimchi with apples will have the same shelf life as traditional kimchi. Thanks! – Kraut Source
Hello! How long will it last with the apple? Will it be the same as the traditional one or will it have a shorter life span?😊
If you do not have a mortar and pistel a blender can be used to turn the salt, gochugaru and garlic into a paste by adding the minimum amount of water to the ingredients and setting the blender on max until the paste is formed to your liking.
This is a great recipe, Karen! I left out the sugar, because of the apple. The apples stay crispy and add a touch of sweetness – a nice surprise. Thanks for sharing.
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Kraut Source
July 20, 2021
@Strata: The Korean red pepper flakes are the quintessential ingredient in kimchi. It doesn’t have preservative effect, but it is what creates the definitive flavor of kimchi. If you can’t eat chili, I’m afraid kimchi isn’t the dish for you.
Thank you,
Kraut Source