Kimchi with Orange

Kimchi with Orange

Kimchi with Apple



  • 1 pound (450 g) Napa cabbage, core removed and cut into approximately
  • 1 in. x 2 in. wide (2.5 x 5 cm) pieces
    2 Tablespoons (30 ml) sea salt, divided
    3 Tablespoons (45 ml) gochugaru (Korean pepper flakes)
    2  –  3 cloves garlic, roughly chopped
    1 Tablespoon (15 ml) Sucanat or natural cane sugar
    3 oz (85 g) 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 glass, stainless steel, or ceramic mixing bowl and sprinkle in 1 Tablespoon (15 ml) of salt. Massage with your hands for a couple of minutes. Set aside for 30 minutes.
    2. Place the remaining salt, gochugaru, and garlic into a mortar and pestle. Grind until a paste is formed.
  2. Add the other ingredients into the bowl with the salted cabbage. Mix well.
    4. Add the gochugaru paste into the cabbage-apple mixture.
    5. Pack the mixture into a wide-mouth, quart-size mason jar until the vegetables reach the shoulder of the jar.
  3. 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.
  4. When the vegetables have achieved a taste to your liking, remove Kraut Source, and replace 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 one 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 is widely available in Korean or Asian grocery stores.


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