Fruity Korean-style Kimchi
Fruit-forward kimchi built on a blended base of apple, pineapple, and leftover rice, whose natural starches and sugars give the ferment a mellow, fruity depth.
Instructions
- 1
Tear the Chinese cabbage into large pieces and put them in a bowl. Lay a layer of cabbage, sprinkle a layer of salt, and pickle for two to three hours.
- 2
After being salted
- 3
Remove the seeds from the chili, finely chop the ginger and garlic, and cut the apple and pineapple into small pieces.
- 4
Add two cups of water to all the ingredients, one spoon of leftover rice, one spoon of sugar, and one spoon of salt, and blend into a thick sauce using a blender.
- 5
Wash the salt off the cabbage, mix in the seasoning sauce, place it in a container, and press a stone on top. It will ferment in about three days. (It takes longer in winter)
- 6
Finished product. Sour and spicy with a fruity aroma, appetizing and goes well with rice.
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Ingredients
Main Ingredients
- Chinese cabbage1 piece
- Apple1 piece
- Pineapple chunks1 bowl
- Leftover rice1 tbsp
Auxiliary Ingredients
- Garlic3 heads
- Gingerto taste
- Red chili pepper20
Seasonings
- Salt1/2 bowl
- Sugar1 tbsp