Kimchi with apple

This was my first attempt to make kimchi. I threw caution to the wind and decided to substitute the traditional radish with a cooking apples. Here’s how..

Stage 1: Soak Veg.
This needs to happen a minimum of 5 hours before you make the kimchi - be warned!
- Boil the kettle to make 1 litre of brine by mixing 4 tbsp of sea salt into the boiled water.
- Shred, grate or finely chop one sweetheart cabbage and one large carrot.
- Add the veg to a large mixing bowl and pour over the brine.
- Cover with a plate and then weigh down with an other bowl.
- Leave covered for a minimum of 5 hours.

Stage 2: Prepare glass jars
Storage jars must be sterilised - you will need two 500ml jars. There are several ways to do this, I tend to follow this method..
- Preheat oven to 160 degrees
- Wash jars in warm soapy water and rinse
- place the jars and lids on a clean baking tray and place in the oven for 10 mins

Stage 3: Kimchi
Now we make the paste and assemble all
Ingredients…
- Using a small food processor, blend the following ingredients gradients to a smooth paste: 2 chillies, 4 cloves of garlic, 3 spring onions, a thumb size piece of ginger, one cooking apple (peeled, cored and diced) plus 2 tbsp of fish sauce.
- Drain the vegetables and then mix thoroughly with the paste.
- Divide between the sterilised jars and then leave to ferment for a few days.
- I left mine on the side for about 4 days and then transferred to the fridge for storage.