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 KimchiRecipe 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