Kimchi Recipe Apple | Open Dishes Recipe Online Blog

Get ready for a flavor explosion with this Kimchi Salad recipe. This dish combines the traditional Korean fermented vegetables with the tanginess of green apple and the crunch of daikon and cucumber. It’s a perfect mix of sweet and sour, spicy and refreshing.

How to Make Kimchi

Let’s start with the star ingredient of this dish – kimchi. Creating a delicious and quality Kimchi takes some patience, but it’s worth it. Here’s how to make it:

Ingredients:

1 Napa Cabbage, quartered and cored
1 cup of Salt
8 cups of Water
1 bunch of Scallions, cut into 2-inch pieces
1/3 cup of Fish Sauce
5 tablespoons of Korean Red Pepper Flakes
1/4 cup of Rice Flour
1/4 cup of Sugar
1 tablespoon of Ginger, peeled and grated
1 head of Garlic, peeled and minced

Instructions:

First, let’s prepare the cabbage. In a large bowl, dissolve the salt in the water. Once the salt has completely dissolved, add the cabbage. Make sure cabbage is completely submerged in the brine. Let sit for 2 hours.
Rinse the cabbage and let it drain in a colander for an hour.
In a large mixing bowl, mix the scallions, fish sauce, red pepper flakes, rice flour, sugar, ginger, and garlic together. Once fully combined, add the cabbage to the mixture and mix well.
Pack the cabbage mixture into a large container with a tight-fitting lid. Press the cabbage down to make sure it’s fully submerged in its own juices.
Let the Kimchi ferment in a dark place at room temperature for 24 hours. The fermentation process can happen from 1 to 5 days, depending on your preference. Once it has reached your desired level of sourness, store in the refrigerator to stop further fermentation.

Kimchi Salad Recipe

Ingredients:

1/4 cup of Soy Sauce
2 tablespoons of Rice Vinegar
2 tablespoons of Sesame Oil
1 tablespoon of Honey
1 tablespoon of Gochujang (Korean chili paste)
2 cups of chopped Kimchi
1 cup of grated Daikon
1 Granny Smith Apple, thinly sliced
1 English Cucumber, thinly sliced
1/2 cup of chopped Scallions
1/4 cup of chopped Cilantro
1 tablespoon of toasted Sesame Seeds

Instructions:

In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and Gochujang. Set aside.
In a large mixing bowl, combine the Kimchi, daikon, apple, cucumber, scallions, and cilantro. Mix well.
Pour the soy sauce mixture over the salad and toss until everything is fully coated.
Sprinkle toasted sesame seeds on top before serving.

This Kimchi Salad is a perfect dish for anyone who wants to try something new, exciting, and tasty. The combination of spicy and sweet flavors, along with the crunchiness of the vegetables, makes this a mouth-watering experience. Give it a try and prepare to be amazed.

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