This recipe scraps the cabbage in favor of tart Granny Smith apple and daikon radish, a root vegetable that lends itself well to pickling.
INGREDIENTS
2 green onions, chopped
1 Tbsp. ginger, minced
1 Tbsp. freshly minced garlic
2 Tbsp. fresh lime zest
4 Tbsp. gochujang*
1 tsp. fish sauce
100 mL rice wine vinegar
1 tsp. salt
1½ lb. Granny Smith apples, peeled and julienned
½ lb. daikon radish, peeled and julienned
PREPARATION
• In a large mixing bowl, combine all of the ingredients except the apples and daikon. Mix thoroughly.
• Add the apples and daikon to the mixture and fold gently until they are evenly coated. Cover and refrigerate for 3 days.
• The kimchi is now ready to be served. It can also be kept in the refrigerator for up to 3 weeks.
* Available at Jay International Food Co., 3172 S. Grand Blvd., St. Louis, 314.772.9393
This article appears in February 2013.