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Paleo Apple-Fermented Kimchi

Apple-fermented kimchi is easy to make at home, probiotic, super tasty and paleo.  
Course Appetizer, Ingredient, Side Dish
Cuisine Korean
Prep Time 4 hours
Ferment Time 7 days
Total Time 7 days 4 hours
Servings 2 quarts
Calories 325kcal
Author Yang
Cost $10

Equipment

Ingredients

  • 4 pounds napa cabbage cored
  • 1/4 cup sea salt
  • 2 cups daikon peeled and julienned
  • 12 cloves garlic peeled
  • 1 medium yellow or white onion peeled, cored and roughly chopped
  • 2 medium organic apple peeled, cored and roughly chopped
  • 2 tablespoons ginger minced
  • 1/4 cup fish sauce
  • 3 tablespoons Korean red pepper powder (gochugaru)

Instructions

  • Cut the cabbage into quarters length-wise, then slice each quarter into half inch pieces.
  • Place sliced cabbage into a large bowl. Sprinkle 1/4 cup sea salt and toss evenly into the cabbage.
  • Let the salted cabbage sit for 3 to 4 hours, or until the cabbage pieces shrink in size and release a good amount of cabbage juice. To speed up the process, massage the cabbage with hands.
  • Squeeze out as much cabbage juice as possible, and place the cabbage in a seperate bowl. Add the daikon into the same bowl with the cabbage.
  • Put the rest of the ingredients, including garlic, onion, apple, ginger, fish sauce, and red pepper powder into the food processor.
  • Blend all the ingredients in the food processor into a paste.
  • Pour the paste into the bowl of cabbage and daikon. Mix the paste with cabbage and daikon until well combined.
  • Transfer the kimchi mixture into a mason jar, or any glass jar or fermentation crock. Cover the container loosely to allow air pressure to escape. Let the kimchi ferment in a dark spot for up to 7 days. Gently press down the kimchi with a fork if the kimchi starts to rise up due to gas released during fermentation; take care of the fermentation so that it doesn't overflow. You can taste it along the way to check if the flavour is ready. If you live in a warm place, it may take less time to ferment. Move the kimchi to the fridge once fermentation is complete.

Notes

  1. I save the cabbage juice from above step 4. The cabbage juice is full of vitamins, but keep in mind it is very salty. I reuse it to make soup later on.  The cabbage juice store well in the freezer for extended time. 

Nutrition

Calories: 325kcal