Scallion-Apple Kimchi

Bring in da kimchi funk
32 Ratings
100% would make again
Easy Scallion Kimchi Recipe
Photo: Katie Foster/Tasting Table

Scallions and apples take front seat in Cincinnati chef Todd Kelly's kimchi, Korea's beloved spicy and funky condiment staple. Kelly likes to use this as a base recipe, and he'll often add turnip, mustard or radish greens if they're in abundance, making this recipe a perfect way to use up all those winter CSA vegetables. This recipe works all year long and is particularly delicious with ramps in the spring.

The four-day fermentation time is only the beginning, as Kelly recommends letting it sit in the fridge at least 1 week before eating, resulting in a rich, deeply flavored kimchi loaded with salty umami and a crisp texture. The longer it sits, the more sour and funky it will become.

Look to your local Korean or Asian market for the salted and fermented shrimp, sold in a clear bottle. If you have trouble finding it, simply substitute fish sauce.

To learn more, read "Todd Kelly's Secret Weapon."

Scallion-Apple Kimchi

Recipe adapted from Todd Kelly, Orchids at Palm Court, Cincinnati, OH

Yield: 6 cups scallion-apple kimchi

Prep Time: 40 minutes, plus 4 days fermenting time

Cook Time: N/A

Total Time: 40 minutes, plus 4 days fermenting time


1 pound green onions, trimmed and cut into thirds (7 cups trimmed scallions)

8 ounces daikon radish, julienned (2 cups julienned daikon)

1 pound red apples—peeled, cored and quartered (2 medium apples)

1 garlic head, peeled and cloves separated

3-inch piece ginger

½ cup gochujang

¼ cup soy sauce

¼ cup sugar

2 tablespoons fish sauce

2 tablespoons salted fermented shrimp (saeujeot)

1 tablespoon kosher salt


1. In a large mixing bowl, combine the green onions and daikon, and set aside. In the bowl of a food processor, add the remaining ingredients and purée to a paste. Wearing gloves, add the paste to the green onions and gently massage into the greens, gently crushing them to help release their juices.

2. Place the mixture in a 1-gallon fermentation glass jar, pressing the contents down and eliminating any air pockets. Cover with cheesecloth and store in a cool, dark place for 4 days, occasionally removing the cheesecloth to pack down and submerge the contents of the jar in its own liquid. After 4 days, affix tight-fitting lid and store in the fridge for a minimum of 1 week and up to a few months.

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