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."
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.