The Fruit Kimchi Recipe From Korean.

Fresh, Crisp, and sweat

:: Fruit Kimchi with Apple ::

Hello :)

Welcome to 

Korean Recipes Blog Daniel_Land!

So, today,

I'm going to show you

the Kimchi recipe.

Let's check the meaning of Kimchi first.

Kimchi, also spelled kimchee or gimchi,

 is a traditional fermented Korean side dish

 made of vegetables with a variety of seasonings. 

Indeed, we use napa cabbage

for Kimchi mostly,

but sometimes we use

the fruit as a delicacy.

Especially,

the apple kimchi which I will

show you today,

is really nice with steamed pork.

# Ingredients

4 apples

# For Kimchi Seasonings

1/4 pc of onion, 6T apple juice,

1t fish sauce, 1T maple syrup,

2T finely ground red pepper powder,

1T roughly ground red pepper powder,

1T minced garlic, 1/2t msg for taste

 [1] Remove the label from the apple first,

them rub with some sea salt.

Using sea salt helps to clean

the apple effectively.

After rubbing them,

wash it with cold water at least 2 times.

 [2] Put all ingredients what's needed 

for Kimchi seasoning in the blender,

operate it for 1 minute.

# For Kimchi Seasonings

1/4 pc of onion, 6T apple juice,

1t fish sauce, 1T maple syrup,

2T finely ground red pepper powder,

1T roughly ground red pepper powder,

1T minced garlic, 1/2t msg for taste

In Korea,

most of moms use msg 

for umami taste of Kimchi.

But, if you have enough time,

it's better to use dried anchovy stock

for natural umami flavor.

You can get it from

Korean Store easily.

(Tip, Either dried mushroom powders 

are good for Kimchi seasoning.)

 [3] Remove the seed part of apple,

slice it about 0.7cm thickness.

You do not need to

peel the skin of apples.

There are a number of vitamins

in skin of apple as you know well,

so just let's use them all together.

 [4] Mix sliced apple and 

spicy seasoning together using your hand.

If you have sensitive skin,

use the sanitary gloves for protecting your skin 

from such a hot Kimchi seasoning.

And, do not mix them too much,

just mix them slightly.

If you mix them too much,

they are going to loose

their crisp texture.

 [5] Put them into the

sterilized jar.

And ferment them

approximately 24 hours

in the fridge.

This step helps making

apple kimchi more

abundant savor. 

Does it look spicy?

Yes, of course they are spicy.

But, you can find its

attractive savor tasting it again and again.

Koreans maintain there are

two types of hot taste.

One is just hot taste,

and the other one is

delicious hot taste.

I strongly believe those opinion;

all the seasonings of Kimchi get balanced 

taste and savor while it is fermenting.

So, you can find its 

different spicy flavor.

That is the an attractive point of the Kimchi.

I strongly recommend you guys,

eating Kimchi with pork dish.

Not only the taste balance 

of them is awesome but also

 it helps you digest its 

elements as well nutritionally too.