If kimchi intimidates you, this is the recipe for you! This is my recipe for cucumber kimchi, which is more like a spicy salad, because it’s not fermented. I switched out the cucumber and used apples instead, and WOW. It’s so good! It’s crunchy, it’s sweet, it’s spicy, and so delicious paired with some protein. Give it try, I promise it’s so simple to make.
Easy Apple Kimchi Recipe
Recipe by
Servings
many servings
Prep time
30 min
Cooking time
0 min
Calories
—
I used apples for this recipe, but feel free to use the usual cucumbers I usually use for this easy kimchi salad. I’ll link my original cucumber recipe video for you below as a reference guide.
Ingredients
- 4 large fuji apples (if using cucumbers, I used 10 Persian cucumbers)
- 1/2 cup course salt
- 1/4 cup gochugaru – Korean chili flakes (here’s an option from Amazon)
- 1/2 white or red onion, sliced
- 5-6 green onion, diced
- 2 tbsp minced garlic
- 2 tbsp fish sauce
- 2 tbsp agave nectar or sugar
- 2 tbsp toasted sesame seeds
Directions
- Prepare the Fruit: Slice apples (or cucumbers) into thin slices. Cover in course salt and add water. Let sit for 10 minutes minimum. Rinse thoroughly, drain, and pat dry.
- Assemble the Chili Paste: In a bowl, add green onion, regular onion, gochugaru, garlic, fish sauce, agave, and sesame seeds. Mix and set aside.
- Mix Together: Add the chili paste to the sliced apples (or cucumbers) and mix gently until all surfaces of the fruit is covered in the paste.
- Storage: Store in an airtight container for up to 4-5 days.
Notes
I like letting the kimchi sit overnight in the fridge before enjoying it, but it is ready to eat as soon as you make it.
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