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How To Make Apple Kimchi

Sye’s Apple Kimchi

Originally Posted January 24, 2011

This following is a recipe based on one from my book, Sexy Fit!  Today we prepared a modified version of the one in the book.  Hopefully you’ll find it yummy!

You’ll need the following items:

  • Good Water
  • Celtic or other good sea salt
  • 1 medium to large apple
  • 1/2-3/4 head of cabbage.
  • 1-2 cucumbers
  • 1 pinky size piece of fresh ginger
  • 5-8 fresh mini peppers (The ones I used were not hot.)
  • 6-8 cloves of garlic
  • 1 medium onion
  • 1 head of Broccoli
  •  large bowl
  • mason jars or similar with sealing lids
  • measuring cup
  • measuring spoon
  • some granite or other good stones to place inside the top of the jars before sealing them with lids


Slice up all of the vegetables and fresh items into small pieces; They don’t have to be tiny.

Put them into a bowl and mix them all together.

Measure some water with sea salt. You’ll need one tablespoon for every 2 cups of water.

About 4 cups of water should be enough.

Pack the vegetables down tight to compress as much air out of them as possible.

Fill them about an inch from the top with the premixed saline solution. (salt and water)

Put a leaf of cabbage or two over the top of the veggies in each jar, like a blanket, and push down below the water level. (You can add a little more of the saline water if you need to after you put the stones on top of the cabbage to hold them down.)  You won’t want to fill the water all the way to the brim but close. (about 1/4 inch from the top)  I used 3 quart jars for this job, but you can use bigger jars if you like.

Now that you’ve put your stones on top of the cabbage leaves to hold them under water seal the lids snug so they are air tight; Not to tight though, as they’ll build pressure and be harder to open.

Put them into the cupboard or other dark place for four days.  It is important to loosen the seal on the jars once per day to release the pressure; the re tighten.  They may overflow a little after opening them up from the built up pressure created by the ferment.

After four full days you can eat them.  You’ll want to store them in your fridge from now on with the lids on.  They will be good to eat for the next six months.

You may want to throw away the  top cabbage leaf, as it may get a little more oxidized from not being fully covered.  I won’t hurt you if you do eat it, however, and many people like to.

This recipe is full of probiotics and enzymes in addition to the many other vitamins and minerals.

It tastes good to so you’ll want to make some soon.

Sye Rodriguez


Look!  Mary Jane of Raw Food Diet Magazine posted my Apple Kimchi recipe on her website.  She has some other great Kimchi recipes as well, if you’d like to take a look.

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