A beautiful pre biotic, this recipe uses apple instead of sugar. This simple fermented dish can be served with steamed rice for a boost to the immune system. Most cultures use fermented foods for a healthy gut, and this one is delicious.
- Napa cabbage, 1 medium (savoy, green or Chinese) approx. 2 lbs.
- water, 6 to 7 cups
- ¼ cup sea salt or pink himalayan salt
- Fuji apple, ¾, roughly chopped
- ½ small Spanish onion, roughly chopped
- Garlic, 3 cloves smashed
- Ginger, 2 inch pc, roughly chopped
- Gochugaru (Korean chilli powder) 3 tbsp
- Spring onions, 4 chopped
- ¾ cup carrots, julienned
- ½ cup daikon, julienned
Wash cabbage and cut into 2 inch pieces.Place into an extra large bowl.
In a separate bowl dissolve salt with 2 cups water and pout over cabbage. Then add the rest of water. Weigh down cabbage with a pot lid so that it is submerged. Mix and leave for 2 to 4 hours, or overnight depending
While cabbage is soaking, put apple, onion, ginger, garlic in food processor and blend until smooth. You may need to scrape sides down. Add chilli powder and a little water to this and continue to combine.
Once cabbage is ready, drain, but reserve 1 cup soaking brine. Add the sauce to the cabbage, make sure to spread evenly through all leaves. Add carrot and spring onions and continue to mix.
Place kimchi in glass jars with lid, pack it down as far as possible and you can add extra brine to submerge. Let it sit at room temperature for 24 to 36 hours. After 24 hours, pack kimchee down with a spoon, the cabbage may have shrunk. If it bubbles, its working. Try to keep it in a cool place for this to occur.
As fermentation happens the flavour gets intensified. So taste and once you are happy with flavour, then place in fridge. The flavour should be sweet, sour, pungent. It will keep for one month.
Serve with white rice or noodles.