Make this Small Batch of Homemade Green Apple Kimchi if you are tired of traditional spicy kimchi made with napa cabbage. This vegan version of fermented kimchi made with Granny Smith apples is spicy and tangy with a touch of sweetness. It is the perfect side dish to go with your favourite meals. Enjoy this probiotic-rich kimchi plant-based, without fish sauce to help promote a healthy gut microbiome! A healthy dose of probiotics for women!

> In This Post: Everything You'll Need For Homemade Kimchi with Apples

Making kimchi without fish sauce at home in mason jars is easy! 

If you are an avid kimchi lover like me and want to add kimchi literally to everything yet are tired of the same kinds of vegetables that go into traditional kimchi, a good alternative is to sweeten it with apples. 

Check out this quick story summary of our recipe!

Jump to:

• What Is Kimchi?
• Health Benefits of Kimchi
• Ingredients and Substitutes
• What Equipment Do You Need To Make Kimchi
• Instructions
• Other Recipes That Use Kimchi
• > Recipe
• Quick Spicy Green Apple Kimchi (Vegan No Fish Sauce)

What Is Kimchi?

Let's begin with what is kimchi? Kimchi (김치 in Hangul) is a traditional Korean fermented side dish made with napa cabbage, salt, Gochugaru, green onions, garlic, ginger, fresh herbs and jeotgal (salted seafood), etc. This humble side dish is spicy, tangy and full of umami flavour.

We love adding this zippy fermented cabbage to everything!

Here are a couple kimchi-forward bowls I am genuinely obsessed with from the blog! Both these recipes are plant-based and vegan!

• Kimchi Cauliflower Fried Rice
• Vegan Spicy Beef Stew (Yukgaejang) 육개장 
• Caramelized Kimchi Recipe (Brown Butter Sugar) 
• Kimchi Jjigae

Health Benefits of Kimchi

Kimchi is a nutrient-dense keto-friendly side dish with a low-calorie. Net carbs count is less than 1 gram per 100-gram serving!  

Kimchi is incredibly healthy because it is rich in probiotics. Leuconostoc, Weissella, and Lactobacillus dominant strains help promote a healthy gut microbiome. 

Fibre-rich Granny Smith apples are high in Vitamin C and Potassium. Green apples contain pectin, which is prebiotic to aid gut health and digestion.

Those suffering from irritable bowel syndrome will find benefits.

Ingredients and Substitutes

Different varieties of kimchi are available at your local Asian market, but be mindful that not all kimchi are vegan. You can easily make vegan kimchi without the fish sauce and anchovies. 

A few simple ingredients are all you need. 

This traditional Korean dish with apples may seem an unusual twist on a classic but trust us, you will become obsessed too! 

Green Apples - opt for the dense heirloom variety like Granny Smith Apples. What are heirloom apples? Heirloom apples, specifically, are older apple varieties passed down generations ago and are characterized by their complex flavours of bright, sweet, tangy, crisp, and juicy. Avoid mushy apples. 

We are going for that crispy, crunchy texture! 

Gochugaru - Korean red chilli pepper powder gives kimchi its distinctive red colour. Powdered Korean red pepper flakes are used to make kimchi. Gochugaru is vibrantly red with a smoky, fruity flavour. Gochujang is a good substitute if you can not find gochugaru at your Korean grocer or Asian supermarket. We do not recommend using Paprika or Cajun Powder as alternatives. 

Fresh Spring Green Onions - Add scallions for a hit of that spicy, peppery flavour with a sweet undertone. 

Garlic Cloves - Omitting garlic from this easy kimchi recipe would be blasphemy.

Sugar - Sugar helps kickstart the fermentation process acting as food for the bacteria to feed on. Kimchi is fermented by "wild cultures" of lactic acid bacteria rather than yeasts. In the late fermentation phase, when lactic acid bacteria activities decrease, a white colony, a byproduct of the Lacto-fermentation (or pickling) on the surface of vegetables, is formed by yeasts. In this process, food turns into energy and releases carbon dioxide gas. One medium green apple contains 19 grams of sugar and 21 grams of Net Carbohydrates.

Kosher Salt - Non-Iodized Salt is essential when making kimchi. The role of salt is critical in the fermentation and preservation process dictating your food's flavour texture and longevity. Salting (brining) of vegetables draws out excess water in the preservation process and penetration of seasoning over time. The presence of salt prevents unwanted microbes such as mould from forming. The quality of salt is also essential. Opt for iodine-free salt, as iodized salt may prevent fermentation.

Ginger - Fresh ginger is a tasty and valuable wet aromatic ingredient to include. The purpose of ginger in kimchi is to stimulate the secretion of stomach acids and aid digestion and gut health. Ginger brightens the flavour and aids the fermentation. 

Optional Ingredients

Napa Cabbage - the epitome of kimchi at its core. Traditional napa cabbage kimchi 통배추김치 is an iconic humble side dish with salt, gochugaru, green onions, garlic, ginger, fresh herbs and jeotgal (salted seafood). It is aggressive, bright and spicy. Adding napa cabbage will give your green apple kimchi a familiar taste and profile. 

Carrot - Authentic kimchi recipes may add carrots for sweetness and extra crunchy texture.

Daikon Radish - Another popular kimchi recipe uses cubed radish called Kkakdugi 깍두기. Often you will see daikon radish added to kimchi recipes to enhance the texture variety. I love its crunchy, snappy texture.

You can purchase most dry goods ingredients, tools and supplies at your local grocery stores or online at my Amazon Store. I have linked the products for your convenience!

Vegan Kimchi Options

Fish sauce - Fish sauce is typically used in traditional kimchi-making to accelerate fermentation in Korean cuisine. Fish sauce is salty, packed with umami and contains anchovy, shrimp, mackerel and other fish with intense flavour.  

It is easy to make plant-based fermented kimchi without the fish sauce. Opt out of adding fish sauce to make vegan kimchi. 

Miso Paste - Instead, use miso paste, soy sauce, liquid amino acid or vegan fish sauce to mimic that delicious savoriness of fish sauce and fermented shrimp.

Organic Apple Cider Vinegar - If you want some zing, add a tablespoon of apple cider vinegar! ACV is an excellent ingredient in probiotic drink recipes. It is a great way to add extra health-beneficial properties, including antimicrobial and antioxidant effects.

This variation without fish sauce is as delicious as the authentic Korean mother-of-the-bride recipes. 

What Equipment Do You Need To Make Kimchi

Depending on how much kimchi you intend to make, you only need a 5-gallon ceramic fermenting jug, "rot jug," or a large mason jar. Use a weight to keep the kimchi mixture free of air and a screw-on lid for your canning jars. A lid is helpful to let out the fermentation gas.

How To Make Kimchi At Home

Check out these easy kimchi-making kits at home.

• Probiotic Fermentation Container
• Making Sauerkraut Kimchi Kit
• Glass Fermentation Weights

Kimchi-making equipment does not need to be fancy. A simple mason jar is perfect for making kimchi in small batches.

I highly recommend The Art of Fermentation by Sandor Katz to learn more about fermentation. It is a New York Times Bestseller. 

Do You Need A Starter To Make Kimchi?

No, unlike sourdough bread, yogurt and cheese cultures, the beneficial Lactobacillus bacteria is already on the surface of the napa cabbage vegetable. A little sugar will jumpstart the kimchi fermentation process.

Kimchi vs Sauerkraut

Compared to making sauerkraut, this canning kimchi recipe is quick and easy. "Spicy Korean sauerkraut" ferments at room temperature in 1-2 days and is slower in the refrigerator. We prefer letting it hang out in the refrigerator for really healthy results. The cabbage mixture gets more pungent, and fermented cabbage is more tangy and aggressive as the cabbage mixture ages. 

Instructions

Baechu 배추, Chinese cabbage, is the main ingredient in traditional kimchi. Chinese cabbage is the same as napa cabbage but is not the same as regular cabbage. Regular cabbage is round with thick waxy leaves. Chinese cabbages are thin, crispy and delicate. 

The fermentation of napa cabbage can be broken into two stages. 

First Stage: Brining - the cabbage is soaked in a salt brine to kill off harmful bacteria. Excess moisture is also released.  

Second Stage: Fermenting - Good Lactobacillus bacteria convert sugar into lactic acid, preserving the vegetable.

Preparation:

Before making spicy kimchi with apples, sterilize the equipment. Clean hands, chopsticks and sterilized jars are essential with fermentation. This prevents signs of mould. We recommend stainless steel chopsticks to prevent staining your wooden/plastic chopsticks later with red chilli pepper paste. 

Wash and pat dry napa cabbages. Cut into quarters lengthwise while keeping the core or into smaller pieces with the core removed. How you like to cut the cabbage is up to you.

How To Brine Cabbage:

In a large mixing bowl, add napa cabbages and kosher salt. Don't worry about the kimchi being too salty. You will rinse the cabbage after brining it. Remember to work the salt between all the leaves and crevices if you keep the core intact. 

Let rest for 2 hours. Massage and flip the cabbage halfway. 

The cabbage would have wilted down and released excess liquid.

Rinse and drain well. Squeeze out excess water.

Flavour & Spicy Chili Paste:

While you brine the cabbage, it's time to make your Korean spicy chilli paste! Make it extra firey or as mild as you please.

Add gochugaru (Korean pepper chilli powder), minced garlic cloves, ginger, sugar, and miso paste to a clean food processor for that umami taste. Blend until smooth. Here are my picks for the Best Food Processors! 

Gochujang is a good option if you are in a pinch for time. 

Prepare Other Ingredients:

Wash and pat dry the Granny Smith green apples. Peel and core. Cut the apple into small pieces. Spiralized apples are also a lot of fun! Set aside.

Cut carrot, radish daikon and green onions into thin strips lengthwise about 2 inches. White onions into half-moons.

Assembly:

Add well-rinsed cabbage, sliced green apples, carrots, daikon radishes, green onions and spicy chilli paste to a large mixing bowl. Mix well. I highly recommend disposable food prep gloves to work the spicy gochujang paste onto the fruits and vegetables. Food prep gloves will protect your hands from stains and the pepper from burning your hands. 

Pack the kimchi mixture into large glass canning jars. Press the fruits and veggies down. Glass fermentation weights are helpful! 

Seal with a lid. Leave an inch of free space in the jar (about an inch below the screw lid).

Put it in the refrigerator or somewhere cool, away from direct sunlight. Let it ferment for 5 to 7 days.

Pro Tip: Set the large mason jar on a plate to catch possible leaks as gasses release. 

Pro Tip: Check on the kimchi every other day. Press the cabbage mixture down to release the gasses. Mix the kimchi apple juice around each time. 

Enjoy kimchi in the same mason jar or airtight container in the refrigerator for up to 3 months.

The longer kimchi ferments, the softer the vegetables will become. Aged kimchi is aggressive, sharp and tart. New kimchi will have a "sparkling" taste.

How to make kimchi less angry? Check out this Caramelized Kimchi Recipe!

Meal-Prep Tips

You can efficiently work this Green Apple Kimchi recipe into your family meal prep ideas for the week.

Next time you need help to jumpstart your gut health, this perfectly fermented cabbage can aid weight loss and boost the immune system.

Keto dieters will also approve of this low-calorie vegetable dish with health benefits!

How long does kimchi last in the fridge? How to store kimchi?

Store kimchi in the refrigerator in an airtight container or canning jar for up to 3 months.  

Other Recipes That Use Kimchi

Kimchi is a great condiment and topping for a variety of meals. This Korean food side dish is so fun to serve! 

• Kimchi Cauliflower Fried Rice
• Vegan Spicy Beef Stew (Yukgaejang) 육개장 
• Caramelized Kimchi Recipe (Brown Butter Sugar) 
• Kimchi Jjigae
• Kimchi Udon Noodles
• Hot Dog with Kimchi Relish
• Kimchi Butter Ramen
• Bulgogi Tacos with Kimchi

What To Serve With The Best Spicy Kimchi with Apple Recipe

Serve this traditional Korean side dish with a tangy twist with bulgogi short ribs, ramen or noodle bowls! Adding kimchi is an excellent addition to a balanced diet.  

I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.

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