Apple Kimchi- 사과 겉절이 sagwa geotjeori

This apple kimchi has been what I’ve been addicted to making recently. Unlike usual kimchi that requires fermentation, this one is ready to eat instantly, takes 20 minutes to make a batch and you can keep a jar of it in the fridge to consume for up to 10 days. The ENVY™ apples used provide the perfect balance of crunch and sweetness to the spicy savouriness of kimchi, which makes this a really refreshing condiment or side dish to add to your meals. 

Makes- Approx 8 cups 

Ingredients- 9

Cooking Time- 20 minutes

Skill Level- Easy

Ingredients

4 (1 kg) envy apples, cut into bite sized pieces

½ tbsp table salt

2 ½  tbsp Korean red chilli flakes (gochugaru), coarse 

5 stalks spring onions, cut into 4cm batons

½ brown onion, roughly chopped

1 tbsp (3-4 cloves) garlic, finely chopped

1 ½ tsp (10g nub) ginger, peeled and microplaned

1 tbsp fish sauce

1 ½ tsp Korean green plum syrup (maesil cheong) or create a substitute syrup by dissolving: ½ tsp sugar, ½ tsp water and ½ tsp white vinegar.

Method

1. Place apples into a large bowl.

2. Sprinkle the salt and toss the apples.

3. Sprinkle the red chilli flakes and toss again.

4. Add spring onion and brown onion and toss to combine.

5. Add ginger, garlic, fish sauce and green plum syrup and thoroughly mix to combine with either gloved hands or a big spoon.

6. Allow to sit for about 10 minutes and then it’s ready to eat straight away.

7. Otherwise, you can store it in the fridge in an airtight glass container and consume within 10 days. They will slightly change texture and be a little more fermented and softer but still okay to consume within a week or so.

What to serve it with

Add it to any of your meals. I think it goes really well with rice dishes for a refreshing and spicy bite, but I've also added it to salads or even eaten on its own.

Watch the Process