Sweet and Sour Kimchi
Kimchi is one of the most well-known dishes in Korean cuisine, a cornerstone of local gastronomy for millennia. This sweet and sour version is a unique variation that combines the classic spicy kick of kimchi with the gentle sweetness of honey and apple. The result is a balanced flavor profile that harmonizes particularly well with roasted meats, rice dishes, or even soups. During the fermentation of kimchi, natural probiotics enrich the flavors, so the longer you mature it, the deeper and more complex its flavor profile will be.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Halve the Napa cabbage lengthwise, then halve each piece again to create quarters. Rinse thoroughly, then generously sprinkle coarse sea salt between the leaves. Let it sit for 2-3 hours to draw out moisture.
2
Rinse the salted cabbage thoroughly with cold water at least 2-3 times. Drain well and set aside.
3
Peel the carrot and cut it into thin strips (julienne). Chop the green onions into approximately 2-inch pieces.
4
Peel, core and blend the apple until smooth with the ginger, garlic, honey, and rice vinegar.
5
In a large bowl, combine the drained cabbage, carrots, and green onions with the spiced paste. Massage the paste well into the leaves to ensure they are evenly coated.
6
Pack the kimchi into a clean, airtight jar, ensuring minimal air pockets. Gently press down with a spoon, so the cabbage is submerged in its own juices.
7
Let it ferment at room temperature for 1-2 days. Press down on the cabbage once a day to ensure proper fermentation.
8
After 2 days, refrigerate the kimchi and let it continue to ferment for at least one week. The longer it sits, the more intense the flavor will become.
9
Enjoy the finished sweet and sour kimchi as a side dish, with soups, rice, or even fried foods.
