Jersey Cabbage and Apple Kimchi

A fusion kimchi recipe using local Jersey ingredients like Jersey cabbage and apples, blended with traditional Korean flavors for a refreshing and tangy side dish.

Prep Time

30 minutes

Total Time

40 minutes + 3-5 days fermentation

Calories

165 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.02/serving

Season:

🌸 Spring•🍂 Autumn•❄️ Winter

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1medium headJersey Cabbage(Napa or Savoy cabbage can be substituted)

£1.50

2mediumJersey Royal Potatoes(Cooked and mashed)

£0.75

1largeJersey Apple(Crisp variety like Cox or Gala)

£0.60

4.5cupKorean Chili Powder (Gochugaru)(Adjust to your spice preference)

£1.75

6clovesGarlic(Minced)

£0.30

1tablespoonGinger(Grated)

£0.20

4stalksSpring Onions(Chopped)

£0.60

2tablespoonsFish Sauce(Substitute with vegan fish sauce or soy sauce for vegan option)

£0.30

0.3cupSalt(For salting the cabbage)

£0.05

1tablespoonSugar(White or brown sugar)

£0.05

6cupsWater(For brining the cabbage)

1tablespoonRice Flour

£0.05

0.5cupWater(For rice paste)

Total Cost

£6.15

£1.02 per serving

Instructions

1.
**Prepare the Cabbage:** Cut the cabbage in half lengthwise, then into 2-inch pieces. Place the cabbage in a large bowl and sprinkle with salt. Add water to cover. Weigh down the cabbage with a plate and let it sit for at least 2 hours, or up to 4 hours, until wilted and pliable. Rinse the cabbage thoroughly 3-4 times to remove excess salt. Drain well and set aside.
2.
**Prepare the Rice Paste:** In a small saucepan, whisk together rice flour and 1/2 cup water. Cook over medium heat, stirring constantly, until the mixture thickens into a paste (about 3-5 minutes). Let cool completely.
3.
**Prepare the Vegetables & Apple:** Peel and grate the apple and mince garlic and ginger. Chop spring onions. Prepare mashed Jersey Royal potatoes by boiling till soft, then mashing.
4.
**Make the Kimchi Paste:** In a food processor or using a mortar and pestle, combine the cooled rice paste, gochugaru (Korean chili powder), garlic, ginger, sugar, fish sauce, and mashed Jersey Royal potatoes. Process or grind until a smooth paste forms.
5.
**Combine and Mix:** In the large bowl with the drained cabbage, add the kimchi paste, grated apple and chopped spring onions. Using your hands (wear gloves to protect your skin), thoroughly massage the paste into the cabbage and other vegetables. Ensure every piece is coated.
6.
**Pack and Ferment:** Pack the kimchi tightly into a clean, airtight jar or fermentation crock, leaving about an inch of space at the top. Press down on the kimchi to release any trapped air. Cover the jar tightly. Let the kimchi ferment at room temperature (ideally between 65-72°F or 18-22°C) for 3-5 days. Check daily and press down on the kimchi to release any gasses. The kimchi is ready when it tastes sour and tangy. The longer it ferments, the sourer it will become.
7.
**Refrigerate:** Once the kimchi has reached your desired level of sourness, transfer it to the refrigerator to slow down the fermentation process. The kimchi will continue to ferment slowly in the refrigerator and can be stored for several weeks.

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My Notes

Nutrition Information

Nutrition per serving (250g)

165 kcal / 690 kJ

Carbs

31g

12% of RDA

Fat

3% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

14 g

16% of RDA

Sodium

1120 mg

49% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

Use gloves when mixing the kimchi to avoid staining your hands and prevent chili burn.

Taste the kimchi daily during fermentation to monitor the sourness and stop the process when it reaches your desired level.

If you don't have a fermentation crock, use a clean glass jar. Burp the jar daily to release gasses and prevent it from exploding.

The kimchi will develop more flavor as it ages in the refrigerator.

Substitute regular salt with sea salt for more subtle flavors.

Adjust the amount of Gochugaru according to personal preference for spiciness. Start with 1/4 cup and increase as needed.

Cooking Equipment

Large Bowl

Food Processor or Mortar and Pestle

Airtight Jar or Fermentation Crock

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use gloves when mixing the kimchi to avoid staining your hands and prevent chili burn.

Taste the kimchi daily during fermentation to monitor the sourness and stop the process when it reaches your desired level.

If you don't have a fermentation crock, use a clean glass jar. Burp the jar daily to release gasses and prevent it from exploding.

The kimchi will develop more flavor as it ages in the refrigerator.

Substitute regular salt with sea salt for more subtle flavors.

Adjust the amount of Gochugaru according to personal preference for spiciness. Start with 1/4 cup and increase as needed.

Jersey Cabbage and Apple Kimchi

Ingredients

Instructions