Traditional kimchi

Add apple puree, ginger and fresh green onions to a traditional kimchi for dinner tonight!

15 min
Cure time: 1 week



Special tools: large zip lock bags

  • Cut nappa cabbage into 1/4 lengthwise.
  • Heavily salt between leaves and place in ziplock bag overnight. This will extract excess water.
  • Rinse with cold water 4 times
  • In a small bowl mix garlic, ginger, green onion, fish sauce, apple sauce and chili powder.
  • Massage mixture into every layer of cabbage and place bag into zip-lock bag.
  • Refrigerate for 1 week, cut into 1 inch strips and server.